| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Rick |
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Attributes:
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Comments:
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This Dijon mustard sauce also goes well with crab cakes. |
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Serving Suggestions:
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Ingredients:
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3 tbs butter 4 split, skinned, boned chicken breasts 2 tbs flour 1 cup good chicken stock 1/2 cup light cream 2 tbs Dijon mustard (type with seeds) 2 tbs minced fresh parsley |
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Instructions:
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1. Melt butter over medium heat in a large skillet. Add chicken breasts and cook until done and lightly brownded, about 20 minutes. Remove chicken to a warm serving platter. Stir flour into drippings in the skillet and cook for 1 minute. Add the chicken stock and light cream. Stir and cook until the sauce thickens and bubbles. Stir in the mustard. Return the chicken to the skillet and cover and heat for 10 minutes. Sprinkle with fresh parsley and serve. |
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Related recipes:
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None |
2001-03-10