Chicken Breasts With Wine And Mustard - cooking recipe

Ingredients

2 whole chicken breasts, skinned, boned and quartered
salt and pepper to taste
6 Tbsp. butter, divide 4 and 2
3 shallots, minced
3/4 c. dry white or red wine
1 c. heavy cream
1/4 c. chicken stock
4 Tbsp. grainy mustard (Moutarde de meaux or Pommery)

Preparation

Sprinkle chicken with salt and pepper.
Saute the breasts in 4 tablespoons butter 3 to 5 minutes, on each side until browned. Remove from pan.
Saute the shallots briefly.
Add wine, cream and stock; bring to a boil.
Reduce heat and cook until sauce is thickened.
Whisk in mustard.
Whisk in remaining 2 tablespoons butter.
Return chicken to the sauce and heat through.
Place chicken on platter and spoon sauce over it and top with a twist of pepper from the mill.