|
|
|
FILET
DE POULET AUX DEUX MOUTARDS
CLASSIC FRENCH BARGE RECIPE
This recipe for chicken breast with mustard sauce was
sent to us by Naomi Kabak, director of marketing
and public relations at B&V Associates, who are
operators of barges in France.
Their recipe:
4 chicken breasts
2 shallots, chopped
2 oz Dijon mustard
2 oz full grain mustard
2 tbsp. parsley, chopped
13 oz. liquid cream
8 oz white wine
2 oz butter
salt & pepper to taste
Slice chicken breasts into strips and season with salt
and pepper. Sauté strips in a bit of oil, drain,
set aside. In a saucepan, melt butter and cook shallots
until translucent. Add in mustards and cream and bring
back to a boil. Reduce to a sauce-like consistency.
Mix in sautéed chicken strips. Let simmer for
10 minutes. Serve hot over rice and sprinkled with chopped
parsley.
Yield: Serves four.
|
|
|
