| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Breads, Muffins & r | 1 | Servings | |
INGREDIENTS
| 1/3 | All purpose flour | |
| 1/2 | Dry white wine | |
| 1 | Salt | |
| 2 | Whipping cream | |
| 1 | Fresh ground pepper | |
| 1/2 | Dijon mustard | |
| 6 | Boneless, chicken breast | |
| 1 | Fresh parsley sprigs | |
| 3 | T | Chopped shallots |
| 1 | Freshly cooked rice | |
| 4 | T | Unsalted butter 1 x fresh |
| 4 | T | Unsalted butter 1 x fresh |
INSTRUCTIONS
parsley sprigs Mix flour, salt and pepper on a plate. Dredge chicken and shake off excess. Melt 2 Tbsp. of the butter in a heavy large skillet over medium high heat. Add the chicken and cook until chicken is springy to the touch, about 5 to 8 minutes per side. Remove to a warm platter and keep warm. Melt the remaining butter in the skillet over medium heat. Add the shallots and cook until translucent, stirring occasionally, about a minute. Raise the heat to high and add the wine. Bring to a boil, scraping up any browned bits. Reduce heat to medium and simmer until wine is reduced by half, about 4 minutes. Stir in the cream. Continue simmering until sauce is reduced to 1 1/2 C. Stir in the mustard and then pour the sauce over the chicken. Garnish with parsley and serve immediately with rice. Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 6986
Calories From Fat: 953
Total Fat: 108.2g
Cholesterol: 536.6mg
Sodium: 890.6mg
Potassium: 5086.2mg
Carbohydrates: 423.2g
Fiber: 10.4g
Sugar: 52.9g
Protein: 148.9g