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