Golden chicken breasts returned to a pan of cream that thickens in two minutes, a little sparkle of Alsace stirred in: Domaine des Terres Rouges’ Crémant d’Alsace Mustard, sweet, fruity and delicately effervescent, makes a weeknight dish feel festive.
Serves 4 · 35 min
- Season 4 boneless chicken breasts and brown them in 1 tbsp butter and 1 tbsp oil for 5 minutes per side.
- Add 1 sliced shallot, then 1/2 cup (120 ml) chicken broth, cover and cook over low heat for 10 to 12 minutes, until cooked through (165°F / 74°C inside).
- Remove the chicken, stir 3/4 cup (180 ml) heavy cream and 2 tbsp of the Crémant d’Alsace mustard into the pan and simmer for 2 minutes, until lightly thickened.
- Return the chicken to the sauce and serve with rice or fresh pasta.
The star of this recipe: Crémant d’Alsace Mustard, by Domaine des Terres Rouges.
