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Chicken Breasts in Triple Mustard Sauce Recipe

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This recipe for Chicken Breasts in Triple Mustard Sauce, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 skinless, boneless chicken breasts
salt and pepper
paprika
1 T. butter
2 T. oil
1 T. whole grain mustard
1 1/2 T. Dijon mustard
1 tsp. dry mustard
1/2 c. white wine
1 c. heavy cream, at room temperature

Directions:
Directions:
Sprinkle chicken with salt, pepper and paprika. In a large skillet, heat butter and oil over medium heat. Cook chicken about 10 minutes or until done, turning once. Reserve drippings, remove chicken to a platter and cover loosely with foil. Keep warm in a 250 oven. In a small bowl, stir the 3 mustards together. Stir wine into pan drippings. Bring to a boil over medium heat. Scape the bottom and stir in mustards. Whisk in the cream. Bring to a boil while stirring and cook until thick; about 3 minutes. Pour sauce over chicken and serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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