You may also like
Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 2 -3 boneless chicken breasts, pounded flat
- flour
- salt and pepper
- 3 tablespoons oil or 3 tablespoons butter
- 1/2 cup white wine
- 2 tablespoons Dijon mustard
- 3/4 cup heavy cream
Method
- Pound 2 or 3 chicken breasts till thin.
- Dredge in a mixture of flour, salt, and pepper.
- Saute in oil (just enough oil, not too much) until brown on both sides. Remove chicken and keep warm.
- Sauce: Deglaze pan with 1/2 cup white wine. Allow to reduce.
- Add 2 Tablespoons of Dijon mustard. Stir.
- Add 3/4 cup of heavy cream. Simmer gently for a few minutes and serve poured over chicken.
- NOTE: To keep leftover chicken crusty, I refrigerate the sauce in a separate container.
