Recipe - Poulet A La Moutarde

One fourth pound Butter plus
1 tablespoon Butter
2 tablespoon Vegetable oil
4 8oz chicken breasts; boned
& skinned
3 tablespoon Cognac
One fourth cup Minced shallots
1 cup Dry white wine
3 tablespoon Dijonstyle mustard
Salt and pepper
1 Egg yolk
1 teaspoon Lemon juice (or more to
taste)
1 cup Heavy cream

In a stainless steel or enameled skilet, melt One fourth 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. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.