Free Recipe Poulet a la Moutarde
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Poulet a la Moutarde Recipe
1/4 lb Butter plus
1 tb Butter
2 tb Vegetable oil
4 8-oz chicken breasts; boned
-& skinned
3 tb Cognac
1/4 c Minced shallots
1 c Dry white wine
3 tb Dijon-style mustard
Salt and pepper
1 Egg yolk
1 ts Lemon juice (or more to
-taste)
1 c Heavy cream
Poulet a la Moutarde Preparation
In a stainless steel or enameled skilet, melt 1/4 pound butter & the oil over moderately high heat. Add the chicken breasts & cook until lightly browned. Remove the chicken to a platter & cover with foil to keep warm. Heat the cognac in the same skillet. Ignite with a match, stirring until the flame dies. Add the remaining 1 tbs. butter to the pan, allow to melt, & add the minced shallots. Cook, stirring frequently, until lightly browned. Return the chicken to the pan. Combine the wine & mustard & pour the mixture over the chicken. Add salt & pepper to taste. Cover & let simmer until the breasts are resilient when touched & fork tender, about 15 to 20 minutes. Do not overcook to produce a tough, dry dish. Separately, mix the egg yolk, lemon juice, & cream together in a small bowl. Pour the mixture over the breasts in the skillet. Stir this mixture into any liquid that has formed in the skillet & toss the breasts to coat thoroughly. Without boiling, continue to cook for 1 to 2 minutes. Place the breasts on individual heated serving plates & spoon the sauce evenly over each. Serve with Mousse de Poireaux. (See Recipe) PETIT CAFE SEATTLE. WINE: MACON LUGNEY, LES CHARMES, 1979 OR 1980. From the <Micro Cookbook Collection of French Recipes>.
Cooking Temperature:
Recipe Serves: 4
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