Originally Posted by
camargo
Here's a quick recipe for dijon mustard lovers. I made this a few nights ago. Quick and easy. About 15 minutes.
Saute a chicken breast in butter over medium heat.
Remove the chicken when finished and add coarse chopped shallot and garlic. Saute until soft.
Add a tablespoon (or more depending upon taste) of dijon mustard and wisk in some light cream (I actually use liquid coffee mate---it works well
). Increase heat to thicken sauce and spoon over the chicken.
I usually serve this with some garlic rice---the rice soaks up all of the mustard sauce!
You forgot the "flame with brandy" step after "add shallots and garlic step" and before the "add mustard and cream" step.
BTW, this recipe is a classic in France for calve's liver; it also uses a tbs of coarse ground Pommerey mustard in addition to the Dijon. ^ ^