Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 ea All purpose flour
1/2 ea Dry white wine
1 ea Salt
2 ea Whipping cream
1 ea Fresh ground pepper
1/2 ea Dijon mustard
6 ea Boneless -- chicken breast
1 ea Fresh parsley sprigs
3 tb Chopped shallots
1 ea Freshly cooked rice
4 tb Unsalted butter 1 x fresh
4 tb Unsalted butter 1 x fresh

parsley sprigs Mix flour, salt and pepper on a plate. Dredge chicken
and shake off excess. Melt 2 Tbsp. of the butter in a heavy large
skillet over medium high heat. Add the chicken and cook until chicken
is springy to the touch, about 5 to 8 minutes per side. Remove to a
warm platter and keep warm. Melt the remaining butter in the skillet
over medium heat. Add the shallots and cook until translucent,
stirring occasionally, about a minute. Raise the heat to high and add
the wine. Bring to a boil, scraping up any browned bits. Reduce heat
to medium and simmer until wine is reduced by half, about 4 minutes.
Stir in the cream. Continue simmering until sauce is reduced to 1 1/2
C. Stir in the mustard and then pour the sauce over the chicken.
Garnish with parsley and serve immediately with rice.

Recipe By :

From: Date: 05/28

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