Poulet a la Moutarde de Meaux, Ma Maison

By á-25342

Wolfgang Puck's wonderful recipe, which I have changed, hopefully to make the recipe easier.

Ingredients

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

Preparation

Step 1

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

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

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

Return chicken to pan and spoon sauce over. Serve.