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Name: Braised Chicken in Dijon Cream Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 md Onion chopped or 4 Shallots chopped; salt and pepper to taste; 3 tb olive oil; 8 oz Heavy cream; 3 tb Dijon mustard; 2 chicken breast, skinless, boneless; 1/2 c Dry white wine; 2 Garlic chopped; 14 1/2 oz Chicken Stock

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INGREDIENTS

1 md Onion ; chopped or 4 Shallots chopped
salt and pepper ; to taste
3 tb olive oil
8 oz Heavy cream
3 tb Dijon mustard
2 chicken breast, skinless, boneless
1/2 c Dry white wine
2 Garlic ; chopped
14 1/2 oz Chicken Stock

INSTRUCTIONS

In a skillet with high sides, heat the olive over medium high heat. Sear the chicken breast halves in the hot oil about 2 minutes on each side, until just golden brown on the outside. Reduce the heat to medium, move the chicken to one side, add the onion and garlic, and cook a couple of minutes more until the onion and garlic are lightly browned. Add the wine and scrape up any browned bits from the bottom of the pan. Replace the chicken in the center of the pan, spacing it evenly, and add the chicken stock, salt, and pepper. The stock should come up only about halfway on the chicken pieces. Bring the liquid to a simmer and reduce the heat to low. Partially cover the pan and let the chicken braise for one hour, turning the chicken over once or twice near the end of the cooking time. Remove the chicken pieces and keep warm. To the liquid in the pan add the Dijon and cream, and stir. Raise the heat to medium and boil the sauce until it reaches the desired thickness. Taste and add salt or pepper if desired. Serve the chicken with the warm sauce. Date: Fri, 7 Jun 1996 11:05:48 EST5EDT From: NURPPL@NURSE.EMORY.EDU MC-Recipe Digest V1 #112 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Braised Chicken in Dijon Cream Sauce

1 md Onion chopped or 4 Shallots chopped
 salt and pepper to taste
3 tb olive oil
8 oz Heavy cream
3 tb Dijon mustard
2 chicken breast, skinless, boneless
1/2 c Dry white wine
2 Garlic chopped
14 1/2 oz Chicken Stock

In a skillet with high sides, heat the olive over medium high heat. Sear  the chicken breast halves in the hot oil about 2 minutes on each side,  until just golden brown on the outside. Reduce the heat to medium, move the  chicken to one side, add the onion and garlic, and cook a couple of minutes  more until the onion and garlic are lightly browned. Add the wine and  scrape up any browned bits from the bottom of the pan. Replace the chicken  in the center of the pan, spacing it evenly, and add the chicken stock,  salt, and pepper. The stock should come up only about halfway on the  chicken pieces. Bring the liquid to a simmer and reduce the heat to low.  Partially cover the pan and let the chicken braise for one hour, turning  the chicken over once or twice near the end of the cooking time. Remove the  chicken pieces and keep warm. To the liquid in the pan add the Dijon and  cream, and stir. Raise the heat to medium and boil the sauce until it  reaches the desired thickness. Taste and add salt or pepper if desired.  Serve the chicken with the warm sauce.    Date: Fri, 7 Jun 1996 11:05:48 EST5EDT    From: NURPPL@NURSE.EMORY.EDU    MC-Recipe Digest V1 #112    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (682g)
Recipe Makes: 2

Calories: 858
Calories from Fat: 507 (59%)

Amt Per Serving		% DV

	Total Fat 56.3g	75 %
	Saturated Fat 29.7g	148 %
	Monounsaturated Fat 19.5g
	Polyunsanturated Fat 3.7g
Cholesterol 305.9mg		94 %
Sodium 1080.8mg		37 %
Potassium 1072.3mg		28 %
Total Carbohydrate 19.7g		6 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 17.2g
Protein 64.9g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 858

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