Chicken La France Recipe
Ingredients
4 chicken breast halves (about 2 pounds), skinned and boned
1 tablespoon vegetable oil
2 1/4 cups fresh sliced mushrooms
1/3 cup chopped shallots
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
1/4 to 1/2 teaspoon dried whole tarragon
1/2 cup Chablis or other dry white wine
2 tablespoons no-salt-added Dijon mustard
1/8 teaspoon pepper
Directions
Place each piece of chicken between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Set aside.
Heat oil in a large skillet, saute mushrooms and shallots in oil 3 to 4 minutes.
Add capers, parsley, and tarragon, stirring well.
Add chicken to mixture, and cook over medium heat 1 to 2 minutes on each side.
Combine wine, mustard, and pepper, stirring well, pour over chicken.
Simmer, uncovered, 5 to 6 minutes, turning chicken once.
Set aside.
Heat oil in a large skillet, saute mushrooms and shallots in oil 3 to 4 minutes.
Add capers, parsley, and tarragon, stirring well.
Add chicken to mixture, and cook over medium heat 1 to 2 minutes on each side.
Combine wine, mustard, and pepper, stirring well, pour over chicken.
Simmer, uncovered, 5 to 6 minutes, turning chicken once.
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