Champagne Chicken
Recipe for Champagne Chicken
Ingredients
4 chicken breasts, split, boned and skinned (or 8 cutlets)
salt and pepper to taste
5 TBSP. butter
2 TBSP. flour
1 to 1 1/2 cups chicken broth
3/4 cup light cream
3 TBSP. CHERCHIES® CHAMPAGNE MUSTARD
Season chicken with salt and pepper. Melt butter in large frying pan and saute chicken 6 to 8 minutes until lightly browned. Lower heat. Remove chicken. Stir flour into drippings. Slowly add broth, stirring to make a smooth sauce. Slowly add light cream, stirring constantly. Stir in CHAMPAGNE MUSTARD and cook until sauce bubbles. Return chicken to pan and spoon sauce over each piece. Cover and simmer 10 minutes. Serve over rice. Serves 8.
Ingredients
4 chicken breasts, split, boned and skinned (or 8 cutlets)
salt and pepper to taste
5 TBSP. butter
2 TBSP. flour
1 to 1 1/2 cups chicken broth
3/4 cup light cream
3 TBSP. CHERCHIES® CHAMPAGNE MUSTARD
Season chicken with salt and pepper. Melt butter in large frying pan and saute chicken 6 to 8 minutes until lightly browned. Lower heat. Remove chicken. Stir flour into drippings. Slowly add broth, stirring to make a smooth sauce. Slowly add light cream, stirring constantly. Stir in CHAMPAGNE MUSTARD and cook until sauce bubbles. Return chicken to pan and spoon sauce over each piece. Cover and simmer 10 minutes. Serve over rice. Serves 8.
