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  • Chicken Breasts in Mustard

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    api-3797239
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    This recipe calls for chicken breast fillets cooked in a mustard sauce with white wine and heavy cream. The chicken is sauteed until cooked through and then removed from the pan. White wine is added to the pan and reduced, then heavy cream, mustard, and tarragon are stirred in to create a creamy mustard sauce. The chicken and sauce are served over rice or potatoes.

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    This recipe calls for chicken breast fillets cooked in a mustard sauce with white wine and heavy cream. The chicken is sauteed until cooked through and then removed from the pan. White wine is added to the pan and reduced, then heavy cream, mustard, and tarragon are stirred in to create a creamy mustard sauce. The chicken and sauce are served over rice or potatoes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    Chicken Breasts in Mustard

    Uploaded by

    api-3797239
    This recipe calls for chicken breast fillets cooked in a mustard sauce with white wine and heavy cream. The chicken is sauteed until cooked through and then removed from the pan. White wine is added to the pan and reduced, then heavy cream, mustard, and tarragon are stirred in to create a creamy mustard sauce. The chicken and sauce are served over rice or potatoes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    of 1

    Chicken Breasts in Mustard-Sauce

    Ingredients:

    1 tbsp
    500g (17.5 oz)

    125 ml (4.2 oz)


    100g (3.5 oz)
    3 tsp

    5g (0.2 oz)
    500g (17.5oz)

    olive oil
    chicken breast fillet
    pepper, salt
    white wine
    whipping cream
    mustard
    tarragon
    sugar
    potatoes

    Serves 3 - 452 cal per serving


    Prep-time: 15 min. - Total-time: 30 min.

    Wash and pad dry the chicken fillets. In a large skillet heat the olive oil over medium
    heat. Add the chicken. Saute until cooked through, about 10 minutes, turning once.
    Season with pepper and salt, transfer to a plate, keep warm. Pour white wine into hot
    skillet, let it cook until reduced, for about 1 minute and then add heavy cream and
    mustard. Season with tarragon. Cook, whisking, until thickened, about 2 minutes. Pour
    any accumulated chicken juices into sauce. Serve with rice or jacket potatoes and
    steamed asparagus.

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