CURRY MUSTARD CHICKEN BREASTS
- 4 boneless chicken breasts, the skin and the fat removed (approximately 1 lb / 500 g total)
- 1/4 cup (60 ml) flour
- 1 C. to tab (15 ml) vegetable oil (approximately)
- 1 C. to tab (15 ml) butter
- 2 shallots, finely chopped (optional)
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) chicken broth
- 2 tbsp. at tab (30 ml) Curry mustard
- 1/2 cup (125 ml) 35% cream or 15% country type
- 1 1/2 tsp. (2 ml) dried thyme
- Salt and pepper from the mill
- Put the flour in a shallow dish. Salt, pepper and mix. Put the chicken cutlets in the flour preparation and turning them over to coat them well (shake to remove excess flour).
- In a large skillet, heat the oil and butter medium-high heat. Add the floured chicken cutlets and cook for 2 to 3 minutes on each side or until that they are golden and that they have lost their pinkish hue inside. Put the chicken in a dish and keep warm.
- If desired, add the shallots to the skillet add some oil and butter and cook on medium heat, stirring occasionally, for about 2 minutes or until softened. Pour the white wine and chicken stock immediately scraping the bottom of the skillet with a wooden spoon to scrape up the bits. Incorporate Curry mustard and cream and leave simmer for about 4 minutes or until Sauce has thickened. Add the thyme and mix.
- Return the reserved fillets to the skillet and return them to coat them with sauce. serve immediately.