How to make it

  • Season chicken with salt and pepper
  • Heat enough oil to coat the bottom of pan. Add chicken breast skin side down.
  • When golden brown, turn over and finish in a 400 degree oven
  • When chicken is done (165) remove chicken from pan and discard most of the fat
  • Add onion and sauté over high heat until lightly caramelized
  • Deglaze with white win and reduce to au sec.
  • Add chicken stock, bring to a boil and reduce over medium/high heat to sauce consistency
  • Mount with butter and swirl in the mustard
  • Strain, reserve and keep warm

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds very good!
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  • mellybelly 10 years ago
    Sounds tasty, I could so eat this with the potatoes and beans you just posted!
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