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Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutess
Total time: 35 minutes


  • 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 5 to 10 minutes. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.
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on The World Cuisine

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