Prep 15 mins
Cook 12 mins
from the Tavern on the Green restaurant, New York City
- 4 (6 ounce) boneless skinless chicken breasts
- flour, for dredging
- 2 fluid ounces clarified unsalted butter, see note
- 8 fluid ounces white wine
- 2 small shallots, minced
- 4 cloves garlic, minced
- white pepper, to taste
- 3 tablespoons dijon-style whole grain mustard
- 4 fluid ounces heavy cream
- Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
- Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
- Dredge chicken breasts in flour, shaking off excess.
- Heat clarified butter in sauté skillet over medium-high heat.
- Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
- Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
- Season with salt and pepper.
- Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
- Let sauce cook for another two minutes to thicken sauce slightly.
- Serve with chardonnay.
Very, very good. So aromatic while cooking. I've always wanted to eat at Tavern on the Green in NYC but never have. This was the next best thing to being there. French bread would go wonderful with this.
I just loved this! I substituted dijon for the whole grain and used fat free half and half in place of the heavy cream. Fantastic!
This was absolutely delicious!The chicken came out golden brown,and covered in the wine-cream sauce with whole mustard,made a lovely presentation.I thought that the mustard would be over-powering, but I was wrong. It lent just the right amount of flavour to the sauce. Thankyou Miller for a wonderful,fast and easy recipe that I'll make over and over again.