| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
August 1992 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves |
| 2 |
tb |
Butter; (1/4 stick) |
| 8 |
oz |
Button mushrooms; thinly sliced |
| 1 |
md |
Onion; finely chopped |
| 1 |
|
Generous tablespoon green peppercorns in; drained |
|
|
; brine |
| 1 1/4 |
c |
Canned low-salt chicken broth |
| 3/4 |
c |
Whipping cream |
| 2 |
tb |
Dry Sherry |
| 1 1/2 |
tb |
Dijon mustard |
INSTRUCTIONS
Season chicken with salt and pepper. Melt butter in heavy large
skillet over medium heat. Add chicken and saute until just cooked
through, about 4 minutes per side. Transfer chicken to plate. Add
mushrooms, onion and peppercorns to skillet and saute until onion is
tender, about 7 minutes. Add broth, cream, Sherry and mustard to
skillet. Simmer until reduced to sauce consistency, scraping up
browned bits, about 15 minutes. Return chicken and any accumulated
juices to pan. Cook until chicken is just heated through, about 4
minutes longer.
Serves 4.
Bon Appetit August 1992
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