Source:

Le Chardonnay, Los Angeles, California

Serves/Makes:4

Ingredients

• Chicken:
• 8 chicken breasts, skinless and boneless (about 6 oz (168 grm) each)
• 2 tbsp (30 ml) cracked black pepper
• 3 tbsp (45 ml) dijon mustard
• Herb Broth:
• 5 shallots, coursly chopped
• 5 medium mushrooms, quartered
• 5 sprigs each rosemary and thyme, tied together
• 1 cup (225 ml) dry white wine
• 2 cups (475 ml) chicken stock
• 1 tbsp (15 ml) cracked black pepper
• 2 tbsp (30 ml) sweet butter
• mashed potatoes
• cooked buttered spinach

Preparation

• Broth:
• In heavy sauce pan heat 2 tbsp (30 ml) butter.
• Add shallots, mushrooms, and cracked pepper, and saute until medium brown in color.
• Deglaze by adding 1 cup (225 ml) white wine. Also add herb bouquet.
• Reduce liquid by 1/2 over moderate heat, then add 2 cups (475 ml) chicken stock.
• Simmer slowly over low heat, skimming often to remove accumlated fat. Reduce volume by 1/3, then remove from heat and stain.
• Season with salt if needed.
• Chicken:
• Season chicken breasts with salt and cracked black pepper.
• Cook in pre-heated charbroiler until scored and almost cooked through. Keep warm.
• Before serving, brush each breast with dijon mustard and put under broiler for another few minutes.
• For each serving, place mashed potatoes and buttered spinach on plate. Place chicken breast and herb broth around plate and serve immediately.

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