Poulet a la Moutarde Meaux, Ma Maison
By á-25342
Wolfgang Puck's wonderful recipe which I have modified to hopefully make it easier.
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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.