"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dijon Sauce for Chicken Recipe

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This recipe for Dijon Sauce for Chicken, by , is from The Taradash Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Taradash
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Chicken parts
2 shallots
3/4 c. white wine
3/4 c. chicken broth

Directions:
Directions:
Sauté chicken parts in frying pan. Transfer to dish in oven. Continue cooking until done. Add to sauté pan 2 shallots chopped, ¾ c. white wine, ¾ c. chicken broth and boil deglazing pan. Reduce to half. About 3 min. Add cream and boil about 1 min. until thickened. Whisk in 2 Tbls mustard and 1 Tbls. chives. Salt and pepper to taste. Serve over chicken.

 

 

 

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