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BREAST OF CHICKEN WITH MUSTARD SAUCE

Category:    Chicken
Yield: 4 servings
 
      4    Chicken Breast                    1/2 c  Dry White Wine
      1    Salt                                1 c  Chicken Broth
      1    Pepper, freshly ground              1 tb Tomato Paste
      2 tb Canola or Vegetable Oil             1    Bay Leaf
     12    Baby Carrots                        3    Fresh Thyme Sprigs
    1/2 lb Small Mushrooms                          *OR*
      2 tb Chopped Shallots                    1 ts Dried Thyme
      1 ts Garlic, finely chopped              2 tb Dijon Mustard
      1 tb Flour                               2 tb Parsley, finely chopped
 
  Servings:  4
  
  The skinless boneless chicken breast halves should be about 1 1/4 lbs.
  
  Sprinkle the chicken breasts on all sides with salt and pepper. Heat the
  oil in a skillet over medium-high heat and add the chicken. Cook until
  golden brown, about 4 minutes, and turn. Cook and brown for 4 minutes more.
  
  Pour off the fat from the skillet and scatter the carrots, mushrooms,
  shallots and garlic over the chicken. Continue cooking and stirring for
  about 3 minutes.
  
  Sprinkle the flour over the chicken and vegetables, stirring to distribute
  the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay
  leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes.
  Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf.
  Sprinkle with parsley and serve with Rice with Sweet Peppers and Ham and
  Broccoli Puree. Serves 4.

 

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