In my mind, I don't like condiments for sandwiches. If I'm having a burger, ketchup is okay...but not so it's dripping off the bun/burger. Not good. Mayo is NOT an option. Sorry kids...NO NO NO. And if mustard makes its way onto my food...I generally scrape most of it off. Not really my thing. When I have a sandwich, it's usually dry. Ga' tad dry!
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
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.