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CHICKEN BREASTS IN DIJON CREAM
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From
Winemaker Joy Andersen's Kitchen
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INGREDIENTS:
4
large chicken breasts, boned and skinned
4 tsp. garlic, minced
Salt
4 Tbsp. Chardonnay or Semillon / Chardonnay
1 Tbsp. butter
2 Tbsp. flour
2 Tbsp. Dijon Mustard
1/2 to 1 cup cream
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DIRECTIONS:
Rub each chicken breast with 1 tsp. garlic
and sprinkle each generously with salt. Place each breast
in a separate sandwich size ziplock baggie and add 1 Tbsp.
of wine to each. Secure ziplock and place each bag in a
steamer (I use a 4-quart pot with a vegetable steamer in
the bottom and water to the top of legs on steamer). Take
care not to overlap or stack. Steam breasts for 15-20 minutes.
Remove bagged breasts carefully from the steamer and allow
to cool slightly.
In
small saucepan melt 1 Tbsp. butter and stir in 2 Tbsp. flour.
Open bagged breasts carefully as not to loose any of the
juice inside each bag. Remove each breast from the bag and
then transfer juice from the bags to the butter/flour mixture
in saucepan. Stir in 2 Tbsp. Dijon mustard and enough cream
to make a medium consistency sauce. Place chicken breasts
on serving plate and spoon Dijon cream over top of each
breast.
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to Archive Recipes
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"I
usually serve this with Parmesan mashed potatoes and fresh garden
vegetables."
-
Joy Andersen, Winemaker
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