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.