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 Cherchies® 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 Cherchies® 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.
