| 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 |
tb |
Chopped shallots |
| 1 |
|
Freshly cooked rice |
| 4 |
tb |
Unsalted butter 1 x fresh |
| 4 |
tb |
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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