Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken breast halves --
- boned, skinned
3 tb Olive oil
1 md Onion -- chopped -OR-
4 Shallots -- chopped
2 cl Garlic -- chopped
1/2 c Dry white wine
14 1/2 oz Chicken stock
Salt and pepper -- to taste
3 tb Dijon mustard
8 oz Heavy cream
In a skillet with high sides, heat the olive over medium high heat.
Sear the chicken breast halves in the hot oil about 2 minutes on each
side, until just golden brown on the outside. Reduce the heat to
medium, move the chicken to one side, add the onion and garlic, and
cook a couple of minutes more until the onion and garlic are lightly
browned. Add the wine and scrape up any browned bits from the bottom
of the pan. Replace the chicken in the center of the pan, spacing it
evenly, and add the chicken stock, salt, and pepper. The stock should
come up only about halfway on the chicken pieces. Bring the liquid to
a simmer and reduce the heat to low. Partially cover the pan and let
the chicken braise for 1 hour, turning the chicken over once or twice
near the end of the cooking time. Remove the chicken pieces and keep
warm. To the liquid in the pan add the Dijon and cream, and stir.
Raise the heat to medium and boil the sauce until it reaches the
desired thickness. Taste and add salt or pepper if desired. Serve the
chicken with the warm sauce.
