Poached Chicken with Mustard Cream Sauce Recipe
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This recipe for Poached Chicken with Mustard Cream Sauce, by Nicole Ferguson, is from Real cooking from Real housewives,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Nicole Ferguson Added: Friday, February 15, 2008
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Category: |
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Ingredients: |
Ingredients: 2 lb. boneless skinless chicken breasts halves 1/2 c. dry white wine 1/2 lb. mushrooms, sliced 2 shallots, finely chopped 1 garlic clove, crushed 1/2 c. heavy cream 1 T. dijon mustard 1 T. capers 1 T. chopped fresh dill or 1/2 t. dried 1/8 tsp. freshly ground pepper Salt, to taste
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Directions: |
Directions:Poach chicken.**
In a large frying pan combine wine, mushrooms, shallots, and garlic. Cook over medium heat for 5 minutes (or until mushrooms are tender & wine is reduce by 1/2).
In a small bowl, whisk cream & dijon mustard until well blended. Stir into sauce & cook until slightly thickened, 3-5 minutes. Stir in capers, dill, pepper and salt.
Serve over poached chicken breasts.
**To Poach Chicken: 1 quart chicken stock 2 lbs. chicken breast halves
In a large pot, combine stock & chicken. Bring to a boil. Cover & remove from heat. Let stand until completely cool. Check chicken for doneness. Simmer (Do not boil) for 2 minutes longer if chicken appears undercooked. |
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