Poulet a la Moutarde Meaux, Ma Maison

By á-25342

Wolfgang Puck's wonderful recipe which I have modified to hopefully make it easier.

Ingredients

• 4 half boned chicken breasts
• 3 tablespoons clarified butter (or regular butter)
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 3 tablespoons Moutrde de Meaux

Preparation

Step 1

Rince and dry chicken breasts. Sprinkle with salt and pepper. Cook chicken in butter, turning for up to 15 minutes, or until browned and cooked through. Transfer chicken to a plate when cooked and keep warm.
(If using bone in chicken, cook up to 25 minutes).

Add the dry white wine to the pan and reduce over high heat to a glaze. Add heavy cream, bring to a boil stirring for 3 minutes or until thickened.

Reduce heat to moderate and whisk in the Moutarde de Meaux.

Return chicken to pan and spoon sauce over. Serve.