Chicken Breasts With Wine And Mustard

1. 1

   Sprinkle chicken with salt and pepper.

2. 2

   Saute the breasts in 4 tablespoons butter 3 to 5 minutes, on each side until browned. Remove from pan.

3. 3

   Saute the shallots briefly.

4. 4

   Add wine, cream and stock; bring to a boil.

5. 5

   Reduce heat and cook until sauce is thickened.

6. 6

   Whisk in mustard.

7. 7

   Whisk in remaining 2 tablespoons butter.

8. 8

   Return chicken to the sauce and heat through.

9. 9

   Place chicken on platter and spoon sauce over it and top with a twist of pepper from the mill.

* Per serving · 4 servings · Values may vary.

No additional tips available.