Chicken Breasts With Wine And Mustard

• 2 whole chicken breasts, skinned, boned and quartered
• salt and pepper to taste
• 6 Tbsp. butter, divide 4 and 2
• 3 shallots, minced
• 3/4 c. dry white or red wine
• 1 c. heavy cream
• 1/4 c. chicken stock
• 4 Tbsp. grainy mustard (Moutarde de meaux or Pommery)

1. Sprinkle chicken with salt and pepper.
2. Saute the breasts in 4 tablespoons butter 3 to 5 minutes, on each side until browned. Remove from pan.
3. Saute the shallots briefly.
4. Add wine, cream and stock; bring to a boil.
5. Reduce heat and cook until sauce is thickened.
6. Whisk in mustard.
7. Whisk in remaining 2 tablespoons butter.
8. Return chicken to the sauce and heat through.
9. Place chicken on platter and spoon sauce over it and top with a twist of pepper from the mill.

chicken breasts, salt, butter, shallots, dry white, heavy cream, chicken stock, grainy mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418963 (may not work)