CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
CHICKEN WITH MUSTARD CREAM ON WATERCRESS
Categories Chicken Leafy Green Mustard Poultry Vegetable Sauté Quick & Easy Summer Watercress Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper.
- Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.
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