Braised Chicken In Dijon Cream Sauce

* Exported from MasterCook Mac *

Braised Chicken In Dijon Cream Sauce


Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boned and skinned chicken breast halves
3 tablespoons olive oil
1 medium onion or 4 shallots -- chopped
2 cloves garlic -- chopped
1/2 cup dry white wine
14 1/2 ounces chicken stock
salt and pepper -- to taste
3 tablespoons Dijon mustard
8 ounces heavy cream

In a skillet with high sides, heat the olive over medium high heat. Sear the
chicken breast halves in the hot oil about 2 minutes on each side, until just
golden brown on the outside. Reduce the heat to medium, move the chicken to one
side, add the onion and garlic, and cook a couple of minutes more until the
onion
and garlic are lightly browned. Add the wine and scrape up any browned bits
from
the bottom of the pan. Replace the chicken in the center of the pan, spacing it
evenly, and add the chicken stock, salt, and pepper. The stock should come up
only about halfway on the chicken pieces. Bring the liquid to a simmer and
reduce
the heat to low. Partially cover the pan and let the chicken braise for one
hour,
turning the chicken over once or twice near the end of the cooking time. Remove
the chicken pieces and keep warm. To the liquid in the pan add the Dijon and
cream, and stir. Raise the heat to medium and boil the sauce until it reaches
the
desired thickness. Taste and add salt or pepper if desired. Serve the chicken
with the warm sauce.


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Per serving: 764 Calories; 66g Fat (81% calories from fat); 28g Protein; 7g
Carbohydrate; 207mg Cholesterol; 1041mg Sodium