Experiment with any of the dozens or more of French mustards available in the gourmet section of your market,but please do not subtitute the bright yellow “hotdog” style mustard.
2-4 servings
2 chicken breast (about 2 pounds) skinned,boned and quartered or chicken legs and thighs
salt and pepper to taste
6 tbsp butter
3 shallots,minced
3/4 cup dry white wine
1 cup heavy cream
1/4 cup chicken stock
4 tbsp grainy mustard
1 medium tomatoe sliced
Bunch of spinach
Sprinkle the chicken breast with salt and pepper.
Saute the chicken breasts for 3-5 minutes on each side,or until browned. Do not overcooked. Transfer the chicekn pieces to a heated platter and keep warm.
Remove any excess fat from the pan. Over medium heat saute the shallots and tomatoes briefly
Add the wine,cream,and stock; bring to a boil,reduce the heat to medium low and cook until the sauce has thickened.
Whisk in the mustard,combining well. Whisk in the remaning 2 tbsp of butter, one at a time.
Return the chicken to the sauce and cook through for another 5 minutes.
Add spinach at the end and top with a twist of the pepper mill
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Copyright © https://stepbysteprecipe.com 2012 - 2021 all rights reserved.
Leave a Reply