Well, tonight's dinner was all about the MUSTARD! Shocking!
The recipe is from the magazine I mentioned the other day, Intermezzo. It did call for one main ingredient that isn't allowed in our house, so I won't mention it and will just give you the altered recipe. If you want to know you can guess or....get the magzine.
Chicken with a Shallot Mustard Sauce
Serves 2
2 boneless, skinless chicken breasts, split and pounded thin
Salt & Pepper
1 TB extra virgin olive oil
1 TB butter
2 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup heavy cream
1 TB grainy Dijon mustard
Season chicken with salt & pepper.
In a large skillet, heat the olive oil over medium-high heat and saute chicken until cooked through, 5-7 minutes. Move chicken to a warm plate and cover with foil.
Melt butter in the same pan. Add the shallots and cook for 2 minutes until shallots turn translucent but do not burn. Add the wine and scrape browned bits off bottom of the pan; add cream and mustard. Cook until sauce has reduced by half and is quite thick. Season with salt & pepper to taste.
Return chicken to pan briefly to rewarm, serve chicken with sauce on top.
The dish was really good. The one TB of mustard really pulls up front! More so than the shallots or wine. When I make this again, I would cut the mustard (tee hee) in half, get the flavor but not overwhelm the full dish. We served it with this hearty full grain rice, a great compliment.
Enjoy!
10 comments:
I am on the opposite end of the scale from you where mustard is concerned. I even put in on my fries. That recipe looks wonderful I am going to have to try it...as is.
I am a big fan of the mustard (the spicier the better). This looks YUM. Thanks for the recipe.
This does look good.
What is the not-allowed ingredient? I feel like I should know this. In my house, it's olives. I can't go for that, no can do, owwwww....
Lord B is getting the ingredients today... I'm hoping that shallots are something he can find... will make later this week. :) (seems WW friendly-ish - may not do full fat cream)
Stef: Mushrooms are not allowed! EVER!!!
Lady B: If you don't do heavy cream, 1/2 & 1/2 should be OK, but don't add it until the very end and only to warm it. Heavy cream doesn't 'break' as easily as other cream/dairy. If you were to add milk and simmer, it would get all sorts of nasty. 1/2 & 1/2 is in between and can stand up to it. OR, you can just use a TB or two of the heavy cream, just to slightly enrich the sauce.
Thanks - maybe we'll try some cream, some half and half? How dare you mention the M word on this blog. Bleh.
I must say this picture doesn't do it justice - it was really an appealing color.
I'm a big mustard fan, so it was divine. I think you could have fun experimenting with different mustards (in this case he used Grey Poupon).
We made it - so good! Our problem is we don't have anything to pound the chicken flat, so Lord B beat the heck out of it with the flat end of a grill flipper - very funny! It didn't get very thin - and I realized - it would have tasted a lot better with "pounded thin" chicken. The thick parts of the chicken breast overpowered this delicate sauce, so you didnt really taste the sauce for the chicken. On the thin pieces of chicken it was YUMMM. Thanks for the recipe - a nice new sauce to throw on top of ho-hum chicken!
Lady B: for making the cutlets, you can use a small fry pan! Or 'butterfly' the boneless skinless breasts to make them thinner!
Happy it worked well for you. I've lately had a love affair with shallots! Love them.
Yep, used a fry pan to make them - just used the grill spatula thing to beat the hell out of them. Little bits of chicken were aloft, it was pretty damn funny. I didn't think to "butterfly" them...
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