Braised Chicken in Dijon Cream Sauce
Braised Chicken in Dijon Cream Sauce Posted by bettyboop50 at recipegoldmine.com 6/6/01 5:53:24 am Source: Martha Sheppard This is very tasty and oh, so delicious! 2 boned and skin...
Ingredients
- 2boned and skinned chicken breast halves
- 3tablespoonolive oil
- 1medium onion or 4 shallots, chopped
- 2clovegarlic chopped
- 1/2cupdry white wine
- 141/2 ounces chicken stock
- 3tablespoondijon mustard
- 8ounceheavy cream
Directions
- 1
Braised Chicken in Dijon Cream Sauce Posted by bettyboop50 at recipegoldmine.com 6/6/01 5:53:24 am Source: Martha Sheppard This is very tast
- 2
Sear the chicken breast halves in the hot oil about 2 minutes on each side, until just golden brown on the outside
- 3
Reduce the heat to medium, move the chicken to one side, add the onion and garlic, and cook a couple of minutes more until the onion and gar
- 4
Add the wine and scrape up any browned bits from the bottom of the pan
- 5
Replace the chicken in the center of the pan, spacing it evenly, and add the chicken stock, salt, and pepper
- 6
The stock should come up only about halfway on the chicken pieces
- 7
Bring the liquid to a simmer and reduce the heat to low
- 8
Partially cover the pan and let the chicken braise for one hour, turning the chicken over once or twice near the end of the cooking time