Recipe - Braised Chicken In Dijon Cream Sauce

2 Boned and skinned chicken
Breast halves
3 tablespoon Olive oil
1 md Onion; chopped or
4 Shallots; chopped
2 Cloves garlic; chopped
One half cup Dry white wine
14 One half ounce Chicken stock
Salt and pepper; to taste
3 tablespoon Dijon mustard
8 ounce Heavy cream

In a skillet with high sides, heat the olive over medium high heat. Sear
the chicken breast halves in the hot oil about 2 minutes on each side,
until just golden brown on the outside. Reduce the heat to medium, move the
chicken to one side, add the onion and garlic, and cook a couple of minutes
more until the onion and garlic are lightly browned. Add the wine and
scrape up any browned bits from the bottom of the pan. Replace the chicken
in the center of the pan, spacing it evenly, and add the chicken stock,
salt, and pepper. The stock should come up only about halfway on the
chicken pieces. Bring the liquid to a simmer and reduce the heat to low.
Partially cover the pan and let the chicken braise for one hour, turning
the chicken over once or twice near the end of the cooking time. Remove the
chicken pieces and keep warm. To the liquid in the pan add the Dijon and
cream, and stir. Raise the heat to medium and boil the sauce until it
reaches the desired thickness. Taste and add salt or pepper if desired.
Serve the chicken with the warm sauce.

Date: Fri, 7 Jun 1996 11:05:48 EST5EDT

From: NURPPL@NURSE.EMORY.EDU

MCRecipe Digest V1 #112

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.