| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts without skin, halved |
| 1/3 |
c |
Mustard; half Dijon and half coarse |
| 1/3 |
c |
Vermouth or dry white wine |
| 1/2 |
c |
Heavy cream |
|
|
To taste black pepper |
|
|
To taste salt |
INSTRUCTIONS
Coat the chicken breasts with the mustard and set in bowl, covered, to
marinate at room temperature.
Preheat oven to 350F. Arrange chicken in flame proof baking dish. Scrape
any remaining mustard out of bowl and spread evenly over chicken. Season
lightly with pepper and pour vermouth or wine around chicken. Bake, basting
often, 30-40 minutes or until chicken is done.
Scrape mustard off the chicken and back into baking dish. Transfer chicken
to serving platter, cover and keep warm.
Skim fat off cooking juices and set the baking dish over medium heat. Bring
to a boil and whisk in heavy cream,and lower heat. Simmer sauce for 5-10
minutes or until reduced by about one third. Season lightly and serve hot.
NOTES : Serves 4-6 depending on appetites. Original recipe leaves skin on
chicken. I have used a heavy skillet and lid instead of flame proof baking
dish with good results.
Recipe by: Silver Palate Cookbook
Posted to MC-Recipe Digest V1 #813 by dant69 <dant69@idt.net> on Sep 28,
1997
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