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Chicken with Mustard-Cream Sauce

Source of Recipe


Jo Ann Kester






List of Ingredients



• 1/3 cup flour
  
• Salt and pepper
  
• 6 boneless, skinless chicken breasts (pounded flat)
  
• 4 Tbsp butter
  
• 3 Tbsp chopped shallots
  
• 1/2 cup dry white wine
  
• 2 cups cream
  
• 1/2 cup Dijon mustard
  
• *
  
• Hot, cooked rice
  






Instructions



1. Mix flour, salt, and pepper. Pat chicken dry. Dredge in flour. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook about 3 minutes per side. Transfer chicken to platter and keep warm.
   
   
2. Melt remaining butter in same skillet. Add shallots; cook until translucent -- stirring occasionally -- about 1 minute. Increase heat to high. Add wine and bring to a boil, scraping any browned bits. Reduce heat to medium. Simmer until wine is reduced by half -- about 4 minutes. Stir in cream. Continue simmering until sauce is reduced to 1-1/2 cups. Stir in Dijon mustard.
   
   Pour sauce over chicken and serve with hot, cooked rice.