Chicken is the most versatile of all the meats. With only a few ingredients you can make a killer dish. This is one of those. In the more fancy and authentic cook books, this recipe calls for clarified butter. Clarified butter! To make clarified butter you have to melt a stick of butter, unsalted no less, and skim foam off the top. Divas don't have time to skim foam off anything but a fresh cappuccino. There is no clarified butter here.
Chicken Francais
4 boneless chicken breasts
flour for dredging
about half a STICK of butter
1 glass of white wine
2 small shallots, chopped
3 or more garlic cloves, chopped
Salt & Pepper
a few spoonfuls of Dijon mustard
1/2 cup of cream
Pound the chicken breasts flat. I do not own a rolling pin. I use an empty wine bottle. Handy little devils. Dredge the chicken through the flour. Saute chicken and butter about 3 minutes. Flip over.
Add shallots, garlic. Cook 1 minute. Add wine. Cook 2 minutes. Salt and pepper to your heart's delight. Stir in mustard. Take a moment to sip your martini, then add the cream. Another few minutes should do the trick to thicken the cream.
Serve with steamed aspargus, mashed potatoes.
Wine: Chardonnay
Ciao!
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