Tavern On The Green's Chicken Francais

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 (6 ounce) boneless skinless chicken breasts
• flour, for dredging
• 2 fluid ounces clarified unsalted butter, see note
• 8 fluid ounces wine
• 2 small shallots, minced
• 4 cloves garlic, minced
• salt
• pepper, to taste
• 3 tablespoons dijon-style whole grain mustard
• 4 fluid ounces heavy cream

Recipe

• 1 note: 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.
• 2 pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
• 3 dredge chicken breasts in flour, shaking off excess.
• 4 heat clarified butter in sauté skillet over medium-high heat.
• 5 place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
• 6 turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• 7 season with salt and pepper.
• 8 add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
• 9 let sauce cook for another two minutes to thicken sauce slightly.
• 10 serve with chardonnay.