| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Poultry, Main dish | 2 | Servings | |
INGREDIENTS
| 1 | tb | Butter or margarine |
| 1 | tb | Vegetable oil |
| 2 | Chicken breast halves | |
| 1 | tb | Dijon mustard |
| 1 | tb | Mustard; coarse grain |
| 3 | tb | Vermouth |
| 3 | tb | Water |
| 2 | tb | Heavy cream |
INSTRUCTIONS
Melt the butter in a heavy-bottomed casserole. Add the oil. Brown the chicken on both sides, about 2 to 3 minutes each side. Carefully pour off any excess fat. Add the mustards, vermouth and water. Bring the liquid to a simmer, scraping up the brown bits in the bottom of the pan. Cover and simmer for 10 minutes. Test the chicken to make sure it is done. (Stick the point of a knife into the meat near the bone. If the juices run clear, the chicken is cooked.) Remove the meat to individual dishes and cover to keep warm. Add the cream and salt and pepper to taste. Mix well.
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