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Pompeii’s Mustard Chicken by cstrachan

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  • Pompeii’s Mustard Chicken by cstrachan

    cstrachan - Posted March 04, 2005 12:30 PM

    I just moved from San Antonio and one of my favorites was this dish from an Italian restaurant. The sauce is to die for!!!!! Heavy cream, butter and wine...YUM!!!

    Pompeii’s Mustard Chicken

    3 pounds skinless, boneless chicken breasts, pounded
    Flour
    Vegetable oil
    Salt & Pepper to taste
    ˝ pound butter
    3 tbsp. Shallots
    ˝ pound mushrooms, sliced
    3 tbsp. (or more) whole grain mustard
    ˝ cup dry white wine
    1 quart (4 cups) heavy cream
    1 pinch dried basil
    Cooked Pasta

    Wash chicken breasts, pound thin and pat dry; cut each breast evenly into three smaller pieces. Lightly dust the chicken with flour. Heat the oil in a skillet, then add the chicken pieces in batches, sauté on all sides until golden brown. Season with salt and pepper if desired. Remove from pan and set aside.

    Heat the butter in the same pan, add the shallots and sauté briefly then add mushrooms and cook about 2-3 minutes, until slightly browned. Stir in mustard simmer 2-3 more minutes, then add wine. Heat until liquid begins to simmer, then add cream. Bring to a full boil. Add salt, white pepper and basil to taste. Add chicken back to pan and heat for 5 minutes, until chicken is hot and cooked throughout. Serve along with generous portion of your favorite pasta, topped with garlic or tomato sauce or more of the mustard cream sauce.

  • #2
    This looks REALLY good! :)

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