Tavern on the Green's Chicken Francais
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 (6 ounce ea) boneless skinless chicken breast halves
- flour, for dredging
- 2 ounces clarified butter, see note
- 1 cup white wine
- 2 small shallots, minced
- 3 cloves garlic, minced
- salt and white pepper, to taste
- 3 tablespoons Dijon-style whole grain mustard
- 1/2 cup heavy cream
Note: 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 saute skillet over medium-high heat. Place chicken in pan and saute 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. Serve with chardonnay. Recipe Source: Mark Sewall, Tavern on the Green, Inn at Silver Lakes, Helendale
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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