TAVERN ON THE GREEN CHICKEN FRANCAIS
Ingredients:
4 (6 oz.) boneless skinless chicken breasts
Flour, for dredging
2 oz. clarified butter*
1 C. white wine
2 small shallots, minced
3 garlic cloves, minced
Salt and white pepper, to taste
3 T. French-style whole grain mustard
1/2 C. heavy cream
- To make clarified butter, slowly melt a stick of unsalted butter
until the milk solids melt to the bottom of the pan. Skim foam off
the top and use only the clear golden liquid.
Pound chicken breasts between two sheets of plastic wrap to
make uniform thickness for even cooking. Dredge chicken breasts
in flour, shaking off excess. Heat clarified butter in sauté skillet
over medium-high heat. Place chicken in pan and sauté until
cooked halfway through, about three minutes. Reduce heat to
medium.
Turn over chicken and add minced shallots and garlic, cooking
one minute until you can smell the aroma of garlic. Add wine to
deglaze pan. Season with salt and pepper. Add mustard and stir
into sauce. Let sauce cook for two minutes to reduce, then add
heavy cream. Let sauce cook for another two minutes to thicken
sauce slightly. Yields 4 servings.
Serve with Chardonnay.
B-man 