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Chicken with Mustard-Shallot Sauce Recipe

   
 

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     Chicken with Mustard-Shallot Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 boneless, skinless, chicken breast halves
Kosher salt
Ground pepper
3 tbsp unsalted butter
1 tbsp canola oil
1/4 cup flour
1 shallot, finely diced
3/4 cup chicken stock or low sodium broth
1/4 cup dry white wine -masala
 
1 tbsp Dijon mustard

Instructions
Lightly pound chicken breast until 1/2 inch thick. Sprinkle both sides of chicken breast with 1/2 tsp salt, 1/2 tsp pepper. Add 1 tbsp butter and 1 tbsp oil to large frying pan, medium-high heat. Lightly coat chicken with flour and shake off excess. Sauté in pan until golden brown. Transfer to warm platter.
Over medium-high heat, add 1 tbsp of butter until melted, add shallots and sauté until softened, about 2 minutes. Add the chicken stock and wine, raise the heat to high and bring to a boil, scrape up bits. Cook until liquid reduced by 1/4 about 2 minutes, whisk in mustard. Return chicken to pa, turn and cook for one minute. Transfer chicken to platter, whisk in the remaining butter until melted. Tasted and adjust the seasonings. Spoon sauce over chicken and serve right away.
Serving Suggestions
Serve with rice and vegetables.


Originally Submitted
10/10/2014





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