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Chicken with white wine and mustard sauce

 

Chicken with white wine and mustard sauce

From: Liz Macri
Total Time: 40 Mins

Ingredients:

  • 20g butter
  • 2 eschalots, finely chopped
  • 1 tablespoon wholegrain mustard
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 200mls pure cream
  • 1 tablespoon olive oil
  • 4 chicken breast fillets, trimmed
  • Roasted chat potatoes and sauteed spinach, to serve

Directions:

  1. Melt butter in a saucepan over medium heat. Add eschalots. Cook, stirring, for 5 minutes or until softened. Add mustard and wine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by two-thirds.
  2. Add stock. Simmer for 5 minutes or until reduced by half. Add cream. Simmer for 10 minutes or until slightly thickened.
  3. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook chicken for 6 to 7 minutes each side or until browned and cooked through. Thickly slice. Divide chicken, potatoes and spinach between plates. Drizzle sauce over chicken. Serve.