Chicken Breast in Mustard Cream Sauce
1 large boneless
en breast, cut in half
1/2 cup heavy cream
1 tablespoon Dijon mustard
1 to 2 tablespoons balsamic vinegar
1 tablespoon white wine
Sauté
en breast halves in a little olive oil until really close to done (this is becuase I then bake it for 15 minutes at the end) Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy. Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume.
Remove from heat, stir in the mustard, and spoon over the
en. I like to bake for about 15 minutes to let the flavor absorb into the
en. Make sure you cover the
en before baking so it does not dry out.
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