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Chicken With Mustard
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Serve with Mousse de Poireaux.
chicken breasts (220 g each), boned & skinned
cup minced shallots
blsp dijon style mustard
salt and pepper
dry white wine
Recipe preparation steps
In a stainless steel or enameled skillet, melt 110 g 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.
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.
, stirring frequently, until lightly browned.
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
for 1 to 2 minutes.
Place the breasts on individual heated serving plates & spoon the sauce evenly over each.
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