• 2 whole chicken breast, skinned and boned
  • salt and black pepper to taste
  • 6 tablespoons butter
  • 3 shallots, minced
  • ¾ cup dry white or red wine
  • 1 cup heavy cream
  • ¼ cup chicken stock
  • 4 tablespoons grainy mustard, (Meaux or Pommery)


1. Sprinkle the chicken breasts with salt and pepper. In a sauté pan or heavy skillet over medium-high heat, melt 4 tablespoons of the butter.
2. Sauté the chicken breasts for 3 to 5 minutes on each side, or until browned. Do not overcook. Transfer the chicken pieces to a heated platter and keep warm.
3. Remove any excess fat from the pan. Over medium heat sauté the shallots briefly. Add the wine, cream, and stock; bring to a boil, reduce the heat to medium-low and cook until the sauce has thickened.
4. Whisk in the mustard, combining well. Whisk in the remaining 2 tablespoons of butter, one at a time.
5. Return the chicken to the sauce and heat through for another minute. Place the chicken breasts on individual plates, spoon the sauce over each, and top with a twist of the pepper mill.



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4 servings