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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (422g) Recipe makes 4 servings |
||
| Calories 480 | ||
| Calories from Fat 128 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 8.0g | 39% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 141mg | 47% | |
| Sodium 259mg | 10% | |
| Potassium 652mg | 18% | |
| Total Carbohydrate 9.2g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 2.3g | ||
| Protein 40.9g | 81% | |
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Tavern on the Green's Chicken Francais
By: Mille® ™
Apr 27, 2002
from the Tavern on the Green restaurant, New York City
SERVES 4
Ingredients
-
4 (6 ounce) boneless skinless chicken breasts
- flour, for dredging
- 2 fluid ounces clarified unsalted butter, see note
- 8 fluid ounces white wine
- 2 small shallots, minced
- 4 cloves garlic, minced
- salt
- white pepper, to taste
- 3 tablespoons dijon-style whole grain mustard
- 4 fluid ounces heavy cream
Directions
1
Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.2
Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.3
Dredge chicken breasts in flour, shaking off excess.4
Heat clarified butter in sauté skillet over medium-high heat.5
Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.6
Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.7
Season with salt and pepper.8
Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.9
Let sauce cook for another two minutes to thicken sauce slightly.10
Serve with chardonnay.
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- Course > Lunch/Snacks
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- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Chef Shannon N.
On Jan 18, 2009
This was a nice recipe and fun to cook without a bunch of fuss. The white wine did smell great while simmering. I used regular butter because I didn't have unsalted and when I went to grab my heavy cream it was bad so I used Carnation milk and it was fine. It was a nice way to break out of the same ole, same ole everyday chicken dish. I will keep this one.
From: Chef #915595
On Sep 29, 2008
This is a great recipe. Everyone in my house wandered into the kitchen to inquire what smelled so good, including the cat! It was also delicious - definitely a keeper.
From: Marie Nixon
On Jul 7, 2002
Very, very good. So aromatic while cooking. I've always wanted to eat at Tavern on the Green in NYC but never have. This was the next best thing to being there. French bread would go wonderful with this.
From: Carrie Ann
On Sep 15, 2002
This was absolutely delicious!The chicken came out golden brown,and covered in the wine-cream sauce with whole mustard,made a lovely presentation.I thought that the mustard would be over-powering, but I was wrong. It lent just the right amount of flavour to the sauce. Thankyou Miller for a wonderful,fast and easy recipe that I'll make over and over again.
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