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Chicken in Triple Mustard Sauce Recipe

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This recipe for Chicken in Triple Mustard Sauce is from The Genova Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Tbsp (1/4 stick) butter
3 whole chicken chicken breasts, halved, boned and skinned
3 Tbsp. butter
1 cup slivered leek, white part only
1 garlic clove, finely minced
1/2 cup dry white wine
2 Tbsp. white wine vinegar
1/2 cup heavy cream
3 Tbsp. Moutard de Meaux
3Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
Salt and white pepper
Directions:
Directions:
Melt 2 Tbsp. butter in heavy large skillet over medium high heat until foamy. Add chicken breasts and sauté on both sides until golden. Reduce heat to low, cover and simmer 10 minutes. Transfer chicken to platter and keep warm.

Discard fat from skillet. Add 3 Tbsp. butter to skillet. Stir in leek and cook until limp. Add garlic and stir 1 minute.

Increase heat to high, add white wine and wine vinegar and cook until reduced by half. Reduce heat to medium and cook, stirring until sauce is thick and bubbly. Blend in lemon juice. Add salt and pepper.
Number Of Servings:
Number Of Servings:
4

 

 

 

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