Tavern on the Green's Chicken Francais Recipe #26472
from the Tavern on the Green restaurant, New York City
by Mille® ™
27 min | 15 min prep
SERVES 4
- 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
- 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.
- Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
- Dredge chicken breasts in flour, shaking off excess.
- Heat clarified butter in sauté skillet over medium-high heat.
- Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
- 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.
- Season with salt and pepper.
- Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
- Let sauce cook for another two minutes to thicken sauce slightly.
- Serve with chardonnay.
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5 stars