October 2, 2007

Chicken in Mustard Cream Sauce

2 out of 4 stars

It was an OK dinner - the taste was just a little strange and we both like mustard. I think had I used the whipping cream the sauce would have been better than with milk. I also think this would be better with a breaded chicken breast instead of just pan fried with the mustard on it.

4 boneless skinless chicken breasts pounded to 1/4 inch thick
2 T dijon mustard
1/4 cup whipping cream
1/4 cup white wine
2 T olive oil
2 tsp dijon mustard

Pound chicken out and season with salt and pepper. Coat each side with the 2 T of dijon mustard. Heat oil in a skillet and pan fry the chicken until the juices run clear. Remove from pan. In same pan add wine and scrape up bits, add whipping cream and 2 tsp. of dijon mustard. Season with pepper. Stir until thickened. Serve sauce over chicken.

Again I think had you done the mustard and then coated the chicken in some breadding it would have held the sauce better. I used sherry as well as white wine and I think the wine would have been MUCH better with it. May try again with the changes.

1 comment:

Abby said...

I made something similar a couple of months ago: ew. My cream sauce curdled when I added the mustard; my fault I'm sure, but not v. appetizing!