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. |
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Submitted by: |
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Ingredients |
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Title
Submitted by: |
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Ingredients |
Ingredients |
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Instructions |
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