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Poached Chicken with Mustard Cream Sauce Recipe

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This recipe for Poached Chicken with Mustard Cream Sauce, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nicole Ferguson
Added: Friday, February 15, 2008


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

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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