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CHICKEN WITH MUSTARD CREAM SAUCE (The Daily Register's Prize-Winning Recipe) 4 whole chicken breasts, skinned or 8 chicken cutlets 1 c. flour with 1/8 tsp. salt and 1/8 tsp. paprika 2 eggs, lightly beaten with 1 Tbsp. water 1/4 to 1/2 c. olive oil 1/2 c. white wine 1 1/2 c. sherry cream 1 tsp. Dijon mustard 1 tsp. Nanies sharp and creamy mustard Pat chicken dry with paper towels. Roll in flour; coat with egg and roll again in flour. Heat the oil in a heavy skillet until hot but not smoking. Add chicken pieces and cook until golden brown, 2 1/2 to 3 minutes on each side. Remove chicken to paper towels to drain. Pour fat from skillet. Turn heat to high and return skillet to heat. Add 1/2 cup wine and boil rapidly, scraping up any brown bits until reduced to about 2 tablespoons. Add heavy cream all at once and boil rapidly, stirring constantly until reduced by half and sauce is thick. Remove pan from heat and stir in the mustards. Return chicken to pan and turn the pieces in the sauce and sprinkle with chives or arrange chicken on a warm serving platter and pour sauce around chicken. Sprinkle with chives and serve immediately with boiled rice. Yields 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |