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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

Recipe #26472 | 27 min | 15 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Mille® ™
Apr 27, 2002

from the Tavern on the Green restaurant, New York City

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Dr. Jenny

On Sep 26, 2009

This was an incredibly easy and delicious recipe. My aunt, DH and myself really enjoyed it and we would definitely have it again. The sauce was very tasty and went well over the roasted asparagus that I made as a side. We did not make clarified butter--just used regular butter. DH suggested that he might like to try it next time with a little less cream. Thanks for a wonderful dinner!

0 people found this review helpful

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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.

0 people found this review helpful

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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.

8 people found this review helpful

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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.

6 people found this review helpful

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Read all 22 reviews