Chicken breasts Dijonnaise

Chicken breasts Dijonnaise

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4-6 chicken breasts
freshly ground black pepper
90g butter
2-3 tablespoons brandy, warmed
125ml cream
1 tablespoon dijon mustard
salt

Method

  1. If breasts are large, cut each into 2 serving pieces. Season well with salt and pepper.
  2. Melt butter in a large frying pan and sauté chicken, 3–4 pieces at a time (do not crowd pan), over medium heat. Cook for 15–20 minutes or until golden and juices run clear when chicken is pierced with a fine skewer. Return all chicken to pan. Ignite brandy and pour flaming over chicken. Shake pan until flames subside, then remove breasts to a heated serving dish and keep hot.
  3. Add cream to pan along with mustard. Bring to the boil, scraping up any brown bits. Stir until the sauce thickens slightly, and season with salt and pepper. Spoon sauce over chicken. Serve with creamy mashed potatoes or boiled rice and follow with a salad.
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