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Breast of Chicken with Mustard Sauce
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La Tour d'Argent, Houston, Texas


  • 8 breasts of chicken, skinless, boneless, medium size
  • 1 cup (225 ml) sliced mushrooms
  • 3 tbsp (45 ml) Dijon mustard
  • 1/2 cup (125 ml) dry white wine
  • 1 cup (225 ml) chicken stock
  • 1/2 cup (125 ml) whipping cream
  • 2 tsp (10 ml) shallots
  • 1/2 cup (125 ml) clarified margarine
  • salt and pepper, to taste
  • cooked rice
  • Heat margarine in medium skillet.
  • Season chicken and dust with flour. Cook in margarine until both sides are golden brown.
  • Remove some of the grease from the skillet.
  • Add shallots and mushrooms and flame them with white wine.
  • Add chicken stock and mustard.
  • Cook for approximately 10 minutes, then remove chicken and place on plates.
  • Add cream to sauce and simmer for 2 minutes.
  • Adjust seasoning, then pour over chicken.
  • Serve with rice and multi-colored vegetables, such as snow peas and yellow squash.

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