Make your own free website on Tripod.com


Chicken Breast in Herb Mustard Cream Sauce
Submitted by: Praying Bear
1 boneless chicken breast, cut in half
Olive oil to fry
1 to 2 tablespoons Balsamic vinegar
1 tablespoon white wine
1/2 cup heavy cream
1 tablespoon herbed Dijon mustard
Sauté chicken breast halves in a little Olive oil until golden brown and cooked throughout. Remove to a warm plate. Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy. Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume. Remove from heat, stir in the mustard, and spoon over the chicken.

Title
Submitted by:
Ingredients Ingredients
Instructions

Title
Submitted by:
Ingredients Ingredients
Instructions

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine