Yield: 2 to 4 servings

adapted from Jacques Pépin

Circa 2006: Ooh this is good. I saw this on a Jacques Pepin show. It is a simple sautéed chicken breast with an absolutely delicious mustard cream sauce. I think on the show he used the red onion, endive and asparagus side shown below.

• 2-4boneless chicken breasts
• 1shallot, minced
• 2cloves garlic, minced
• 1TBS prepared Dijon mustard
• 1TBS coarse Dijon mustard
• 6 to 8oz heavy cream
• vegetable oil

Heat pan over medium high until hot, add oil and heat until almost smoking. Brown chicken breasts, cooking for 2 to 4 minutes per side. Remove to hot plate in oven. Clean pan, heat until hot and add small amount of oil. When hot, add shallot and cook for 30 seconds to a minute, until just translucent. Add garlic and cook for 10 to 15 seconds. Add both mustard’s and cook for 30 seconds. Add cream and bring to boil. Cook for 1 to 2 minutes. Return chicken to sauce. Cover and simmer slowly (5 to 6 minutes) until chicken is cooked through. Serve.

Suggested Sides:
Starch: Rice, Mashed Potatoes, Polenta or Pasta.
Veg: Red Onion, Endive and Asparagus, Asparagus, Green Beans