Tavern on the Green Chicken Francais
- Yields: 4
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
- Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Ingredients:
- Flour, for dredging
Directions:
- *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.
- Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Dredge chicken breasts in flour, shaking off excess. Heat clarified butter in sauté skillet over medium-high heat. Place chicken in pan and sauté until cooked halfway through, about three minutes. Reduce heat to medium.
- Turn over chicken and add minced shallots and garlic, cooking one minute until you can smell the aroma of garlic. Add wine to deglaze pan. Season with salt and pepper. Add mustard and stir into sauce. Let sauce cook for two minutes to reduce, then add heavy cream. Let sauce cook for another two minutes to thicken sauce slightly.
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