| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs, Dairy | French | Poultry | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Butter plus |
| 1 | tb | Butter |
| 2 | tb | Vegetable oil |
| 4 | 8-oz chicken breasts; boned & skinned | |
| 3 | tb | Cognac |
| 1/4 | c | Minced shallots |
| 1 | c | Dry white wine |
| 3 | tb | Dijon-style mustard |
| Salt and pepper | ||
| 1 | Egg yolk | |
| 1 | ts | Lemon juice (or more to taste) |
| 1 | c | Heavy cream |
INSTRUCTIONS
In a stainless steel or enameled skilet, melt 1/4 pound butter & the oil over moderately high heat. Add the chicken breasts & cook until lightly browned. Remove the chicken to a platter & cover with foil to keep warm. Heat the cognac in the same skillet. Ignite with a match, stirring until the flame dies. Add the remaining 1 tbs. butter to the pan, allow to melt, & add the minced shallots. Cook, stirring frequently, until lightly browned. Return the chicken to the pan. Combine the wine & mustard & pour the mixture over the chicken. Add salt & pepper to taste. Cover & let simmer until the breasts are resilient when touched & fork tender, about 15 to 20 minutes. Do not overcook to produce a tough, dry dish. Separately, mix the egg yolk, lemon juice, & cream together in a small bowl. Pour the mixture over the breasts in the skillet. Stir this mixture into any liquid that has formed in the skillet & toss the breasts to coat thoroughly. Without boiling, continue to cook for 1 to 2 minutes. Place the breasts on individual heated serving plates & spoon the sauce evenly over each. Serve with Mousse de Poireaux. (See Recipe) PETIT CAFE SEATTLE. WINE: MACON LUGNEY, LES CHARMES, 1979 OR 1980. From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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