CHICKEN WITH MUSTARD CREAM SAUCE|
(The Daily Register's Prize-Winning Recipe)
4 whole chicken breasts,
skinned or 8 chicken
1 c. flour with 1/8 tsp. salt
and 1/8 tsp. paprika
2 eggs, lightly beaten with 1
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
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.
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