Ingredients
4 tablespoons of Butter
4 ounces of Chicken Breasts (boneless & skinless)
Seasoned Flour
2 tablespoons of finely chopped onion
2 tablespoons white wine
2 cups heavy cream
3 tablespoons whole grain Dijon mustard
Salt and Pepper
Few drops of Tobasco
Directions
Heat saute pan. Dredge breasts in flour. Melt butter and oil in a hot pan. When bubbling carefully add the chicken. Cook until just slightly underdone. Remove from saute pan and keep warm on a covered plate.
Pour out excessive fat. Add onion and wine and cook until evaporated. Add cream and reduce by half.
Add mustard. Put chicken back in pan along with any juices that have collected. Simmer for 2 - 3 minutes.
Place chicken on platter. Season with salt and pepper and pour over chicken.
Recipe by Mark Hartman
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