Chicken Moutarde


  • 3 Whole Chicken Breast, cut in half
  • Butter and Oil for sautéing
  • 2/3 cup Dry White Wine
  • 3 Tablespoons finely chopped Shallots
  • 1 cup Heavy Cream
  • 2 Tablespoons Dijon-style Mustard
  • Salt & fresh ground Pepper to taste


  1. Pound the chicken breasts slightly between two pieces of wax paper.
  2. Heat butter and oil, add chicken and sauté until golden brown. Remove from pan and set aside in a warm place.
  3. Pour off fat (degrease). Deglaze pan with wine and reduce by half.
  4. Add the chopped shallots and 3/4 cup of heavy cream and reduce until thickened.
  5. Dilute mustard with remaining heavy cream and add to the sauce.
  6. Pour in any juices that have collected on the plate from the reserved chicken.
  7. Heat through but do not boil. Place chicken on serving platter and nap the sauce.
  8. Serves 6.