Circa 2006: Ooh this is good. I saw this on a Jacques Pepin show. It is a simple saut\u00e9ed 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.<\/p>\n
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.<\/p>\n
Suggested Sides:<\/strong> Yield: 2 to 4 servings adapted from Jacques P\u00e9pin Circa 2006: Ooh this is good. I saw this on a Jacques Pepin show. It is a simple saut\u00e9ed 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…<\/p>\n
\nStarch: Rice, Mashed Potatoes, Polenta or Pasta.
\nVeg: Red Onion, Endive and Asparagus<\/a>, Asparagus, Green Beans<\/p>\n","protected":false},"excerpt":{"rendered":"