Source:

La Tour d'Argent, Houston, Texas

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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