Chief
04-27-2007, 01:56 PM
Using that Dijon mustard you just made of course.... ;D
2 boneless skinless chicken breasts
2 large shallots, small dice
1 handful fresh mushrooms, sliced
2-3 cloves garlic, diced
Dijon Mustard
white wine
chicken or beef base
heavy cream for finishing
olive oil
Salt and pepper to taste
Saute the chicken breasts until brown and almost done. Set on a plate, reserve.
Deglaze the pan you used to cook the chicken with some white wine. Add the diced shallots, garlic and the mushrooms, and cook until limp. Add a spoonful of base, a little more wine and some chicken stock to start the sauce. Let it simmer, and add dijon mustard to taste. Bring to a full simmer, and add a shot of heavy cream to finsih. Remove from the heat. Taste, and adjust the seasoning with kosher salt and sharp cracked black pepper.
Serve the chicken hot, and drizzled with the sauce; and a side of grilled asparagus.
Enjoy!
;D
2 boneless skinless chicken breasts
2 large shallots, small dice
1 handful fresh mushrooms, sliced
2-3 cloves garlic, diced
Dijon Mustard
white wine
chicken or beef base
heavy cream for finishing
olive oil
Salt and pepper to taste
Saute the chicken breasts until brown and almost done. Set on a plate, reserve.
Deglaze the pan you used to cook the chicken with some white wine. Add the diced shallots, garlic and the mushrooms, and cook until limp. Add a spoonful of base, a little more wine and some chicken stock to start the sauce. Let it simmer, and add dijon mustard to taste. Bring to a full simmer, and add a shot of heavy cream to finsih. Remove from the heat. Taste, and adjust the seasoning with kosher salt and sharp cracked black pepper.
Serve the chicken hot, and drizzled with the sauce; and a side of grilled asparagus.
Enjoy!
;D