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Poultry Parisian

Source of Recipe


John Owen






List of Ingredients



• 4 chicken breasts, skinned and boned
  
• Salt, pepper
  
• 4 Tbsp butter
  
• 1/2 cup Dijon mustard
  
• 2 cups heavy cream
  






Instructions



1. Cut the chicken into strips 1-inch wide. Sprinkle with salt and pepper, then saute in the butter until golden. Transfer to a warm platter.
   
   
2. Stir the mustard into the pan juices, then beat in the cream with a wire whisk. At low heat, reduce the sauce by one-quarter. It should be thick and velvety. Add the chicken strips to the sauce, reheat and serve -- maybe with a salad and some green fettucini.
   
   Serves 6 to 8