Subj : 8/6 Nat Mustard Day - 4
To   : All
From : Dave Drum
Date : Sun Aug 06 2023 05:37:11

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken w/Mustard Cream Sauce
 Categories: Poultry, Dairy, Wine, Herbs
      Yield: 4 Servings
 
  1 1/2 lb Skinned, boned chicken *
           Salt & pepper
    1/4 c  All-purpose flour
  1 1/2 tb Unsalted butter
  1 1/2 tb Oil
      1 c  White wine
      1 c  Heavy cream
      1 ts (rounded) Dijon mustard
      3 tb Capers; rinsed well
      2 tb Chopped fresh parsley
 
  Set the oven @ 350ºF/175ºC.
  
  Place a baking sheet near the stove, ready for the
  chicken.
  
  PREPARE THE CHICKEN: Season the chicken on both sides
  with salt and pepper.
  
  Pour the flour onto a large plate and dredge chicken
  until well coated. Shake off the excess.
  
  BROWN THE CHICKEN: In a large skillet over medium
  high-heat, heat the butter and oil. When the butter
  has melted and looks foamy, add the chicken. (Work in
  batches if your pan isn't big enough so that you don't
  crowd the pan.)
  
  Brown the chicken for 3 minutes per side, or until
  golden.
  
  FINISH THE CHICKEN IN THE OVEN: Transfer the chicken to
  the baking sheet and place in the oven for 5 minutes
  (longer if the chicken breasts are thick).
  
  If the chicken is done before the sauce, transfer it to
  a serving platter and tent it loosely with foil to keep
  warm.
  
  MAKE THE SAUCE: While the chicken finishes cooking,
  return the skillet to medium heat and add the wine. Be
  careful since the oil in the pan will sputter a little
  when you add the wine. Cook for 5 minutes, or until the
  wine is reduced by about half.
  
  Add the cream and simmer for 2 to 3 minutes, or until
  the sauce coats the back of a spoon.
  
  Stir in the mustard, capers and parsley, reserving a
  little parsley for sprinkling over top. Taste and add
  more salt and pepper, if you like.
  
  NOTES: The original recipe from Sally Vargas called for
  using chicken breast. As you know, if you've been
  reading my stuff for any length of time, I do not care
  for battery chicken white meat. So, I subbed thighs -
  which I stock in quantity. For the wine I used a split
  of Ernie and Julie's finest drugstore (Walgreen's)
  white - I think it said "Pinot Grigio". For the "heavy"
  cream - think whipping cream. Worked well.
  
  Oh, and if you have company over refrain from licking
  the plate. If you are by yourself ... feel free.
  
  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "Freedom of the press is guaranteed only to those who own one" -- A. J. Why

--- Talisman v0.47-dev (Windows/x86)
 * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

.