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French chicken recipe - recipes from France

Ingredients

4 (6 ounce) boneless skinless chicken breasts

Flour, for dredging

2 ounce clarified butter (see recipe)

1 cup white wine

2 small shallots, minced

3 garlic cloves, minced

Salt and white pepper, to taste

3 tablespoons French-style whole grain mustard

1/2 cup heavy cream

Recipe

• To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan. Skim foam off the top and use only the clear golden liquid.
• Pound the chicken breasts between two sheets of clingfilm / plastic wrap to make them a uniform thickness for even cooking.
• Dredge the chicken breasts in flour, shaking off the excess.
• Heat clarified butter in a frying pan over medium-high heat.
• Place chicken in pan and sauté until cooked halfway through, about three minutes. Reduce heat to medium.
• Turn the chicken over and add minced shallots and garlic, cooking for one minute until you can smell the aroma of garlic.
• Add wine to deglaze pan and season with salt and pepper.
• Add the mustard and stir into sauce. Let sauce cook for two minutes to reduce, then add heavy cream.
• Let sauce cook for another two minutes to thicken sauce slightly.