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4 servings
2
whole chicken breasts, skinned and boned
salt and black pepper to taste
6 tablespoons butter
3 shallots, minced
3/4 cup dry white or red
wine
1 cup heavy cream
1/4 cup chicken stock
4 tablespoons grainy
mustard, (Meaux or Pommery)
Sprinkle the chicken breasts with salt
and pepper. In a sauté pan or heavy skillet over medium-high heat, melt
4 tablespoons of the butter.
Sauté the chicken breasts for 3 to 5
minutes on each side, or until browned. Do not overcook. Transfer the chicken
pieces to a heated platter and keep warm.
Remove any excess fat from the
pan. Over medium heat sauté the shallots 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
remaining 2 tablespoons of butter, one at a time.
Return the chicken to the
sauce and heat through for another minute. Place the chicken breasts on
individual plates, spoon the sauce over each, and top with a twist of the
pepper mill.
