"All time family favorite"Serves 6 | Prep Time | Cook Time
Why I Love This Recipe
sautéed chicken in an amazingly rich white sauce
Ingredients You'll Need
3 pounds skinless, boneless chicken breasts, pounded
Salt & Pepper to taste
½ pound butter
3 tbsp. Shallots
½ pound mushrooms, sliced
3 tbsp. (or more) whole grain mustard
½ cup dry white wine
1 quart (4 cups) heavy cream
1 pinch dried basil
Wash chicken breasts, pound thin and pat dry; cut each breast evenly into three smaller pieces. Lightly dust the chicken with flour. Heat the oil in a skillet, then add the chicken pieces in batches, sauté on all sides until golden brown. Season with salt and pepper if desired. Remove from pan and set aside.
Heat the butter in the same pan, add the shallots and sauté briefly then add mushrooms and cook about 2-3 minutes, until slightly browned. Stir in mustard simmer 2-3 more minutes, then add wine. Heat until liquid begins to simmer, then add cream. Bring to a full boil. Add salt, white pepper and basil to taste. Add chicken back to pan and heat for 5 minutes, until chicken is hot and cooked throughout. Serve along with generous portion of your favorite pasta, topped with garlic or tomato sauce or more of the mustard cream sauce.