My pal Lynn gave me this excellent recipe! She used to serve it to a friend from Dijon, France, who loved this easy-to-make dish! I had no shallots, so substituted a second clove of garlic and a small handful of finely diced onion when I prepared it.
Poached Chicken with Mustard Cream Sauce:
1-½ lb. skinless, boneless chicken breast halves
½ c. dry white wine
½ lb. mushrooms, sliced
2 shallots, finely chopped
1 garlic clove, crushed
½ c. heavy cream
1 tbsp. Dijon-style mustard
1 tbsp. capers
1 tbsp. chopped fresh dill, or ½ tsp. dried
⅛ tsp. freshly ground pepper
Salt, to taste
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| Prepare to poach chicken |
Place chicken in a saucepan and cover with cold water. Add salt to the water if you wish. Slowly bring to a simmer over moderately low heat. Simmer skinless, boneless breasts 10-15 min. Breasts are cooked when they are slightly opaque, no longer pink in the center, but still moist and juicy.
In a large frying pan, combine wine, mushrooms, shallots and garlic. Cook 5 min. over medium-high heat, until mushrooms are tender and wine is reduced by half.
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| Fry mushrooms and onions with wine |
In a small bowl, whisk together cream and mustard until blended.
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| Add combined cream and mustard to skillet |
Stir into sauce and cook until slightly thickened, 3 to 5 min. Stir in capers, dill, pepper, and salt (capers are salty; I omitted the salt). Nap sauce over poached chicken breasts. Serves 2.
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| Let this chicken dish be part of a balanced meal |
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| Don't omit those wonderful capers! They add zip! |
