| 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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