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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I saw this on a public television show and it looked good. I'll rate it after I make it. Pound the chicken fairly thin. Once you start this dish, don't walk away from it. Do grate the fresh black pepper over the top at the very end when the chicken is on the plate. Not too much. It adds great flavor. Ingredients:
16 ounces boneless skinless chicken breasts (4 4 ounce breasts) |
1/4 cup unsalted butter |
1 tablespoon olive oil |
1/2 cup chicken broth |
3/4 cup cream |
1/2 cup madeira wine |
1 tablespoon dijon mustard |
1 tablespoon chopped parsley |
parsley (to garnish) |
flour |
salt |
fresh ground black pepper |
Directions:
1. Place the chicken breasts between plastic wrap and pound lightly with a meat mallet.
2. Heat the butter and the olive oil in a large skillet over medium heat.
3. Salt the chicken and dust it in flour.
4. Sauté the chicken breasts in the butter browning on both sides, about 3 to 4 minutes on each side. Transfer to a warm plate.
5. Pour in the Madeira. Allow to cook up and reduce.
6. Add chicken stock, cook for about 2 minutes. Slowly add the cream stirring constantly.
7. Add the Dijon mustard, stirring constantly until the sauce is smooth. Return the chicken to the pan and sprinkle with parsley.
8. Heat through about 1 minute.
9. Place 2 breasts on each plate. Pour some sauce over. Grate fresh black pepper over the top and garnish with parsley.
10. Serve immediately.
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