tavern on the green chicken francais
Tavern on the Green Chicken Francais Source: Mark Sewall, Tavern on the Green Inn at Silver Lakes - Helendale, CA 4 (6 ounce) boneless skinless chicken breasts Flour, for dredging
Ingredients
- 4(6 ounce) boneless skinless chicken breasts
- 2ounceclarified butter*
- 1cupwhite wine
- 2small shallots, minced
- 3garlic cloves, minced
- 3tablespoonfrench-style whole grain mustard
- 1/2cupheavy cream
Directions
- 1
Tavern on the Green Chicken Francais Source: Mark Sewall, Tavern on the Green Inn at Silver Lakes - Helendale, CA 4 (6 ounce) boneless skinl
- 2
Skim foam off the top and use only the clear golden liquid
- 3
Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking
- 4
Dredge chicken breasts in flour, shaking off excess
- 5
Heat clarified butter in sauté skillet over medium-high heat
- 6
Place chicken in pan and sauté until cooked halfway through, about three minutes
- 7
Reduce heat to medium
- 8
Turn over chicken and add minced shallots and garlic, cooking one minute until you can smell the aroma of garlic