How to make it

  • In skillet, saute chicken in a litte olive oil until browned and cooked through.
  • Remove chicken and keep warm.
  • Pour off excess oil from pan.
  • Over high heat, add wine and vinegar.
  • Scraping up brown bits from bottom of skillet, heat until liquid is reduced and syrupy.
  • Add heavy cream.
  • Boil, stirring, until cream is thickened and reduced by half.
  • Remove from heat.
  • Stir in mustard.
  • Spoon sauce over chicken and noodles or rice.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    terryr ate it and said...
    This looks quick ,easy and tasty. Thanks,
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Fantastic! I love balsamic vinegar in recipes.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes