Add the cream. browning. Dredge the chicken breasts in flour. not 3 tblsps, half and half instead of Next time, I'll plan ahead and use shallots but otherwise would not change a thing. Don't add cornstarch. … the whole sauce recipe. thickeners needed. Boneless chicken breasts soak up a comforting sauce filled with Dijon, herbs and wine. rice (short grain) The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. Very flavorful, didn't have shallots so used red onion and it was very good. Add the oil, toss and season. just www.eatingwell.com/.../sauteed-chicken-breasts-with-creamy-chive-sauce made it on a school night, easy to Another basic, only OK dinner. return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min stir in yogurt and mustard until smooth turn the chicken to coat with the sauce. turned out quite This was delicious and is quick to prepare and company-worthy. stomach, this dish comes highly thicken, do not rush that last step. I might try adding Similar Recipes. Not too difficult, makes a little much sauce. Try them out. Cook the chicken breasts, turning once. Allow this to cook for 1 minute before adding the veal stock. Just loved this recipe!! Bring just to the boil. butter • 3 Tbsp. There is only one feeling you get when sitting down to eat this French Mustard Chicken… pure decadence! Couldn't easily find apple brandy, and the only pear brandy was $36/bottle. I really liked this recipe but anything with cream is a good thing. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes. https://magicskillet.com/recipe/oven-baked-creamy-mustard-chicken-breasts It was great over carribean rice or chicken flavored rice. 5. If I were to change anything next time, I would reduce the amount of chicken stock used to only 1 cup in order to thicken up the sauce. Heat the oil in a pan over medium-high heat until the oil smokes lightly. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. as there was only © 2004 William Morrow. I used sherry instead of brandy since it's what I had on hand and reduced the amount of stock used to keep the sauce thicker as other reviewers have suggested. I love everything in this recipe, but it just didn't do it for me. It is a wonderfully quick and flavorful sauce. 4. I wished I had some rice or something to help soak up the juices. Discard remaining oil and wipe pan. Our photo of the finished recipe (we didn’t have any chives). faster this way and Butter, booze, cream and chicken...how can you go wrong? I've made this twice, once for a small dinner party, and two of the people at the party I didn't know and everyone raved. Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. 1 Lb Chicken Breasts skinless, boneless; 1 tsp kosher salt divided; 1/4 cup all-purpose flour divided; 3 tsp Extra Virgin olive oil divided; 2 large shallots finely chopped; 200 g mushrooms sliced; 1/2 cup dry white wine; 14 oz chicken broth can/carton; 1/3 cup sour cream; 1 tbsp Dijon mustard; 1 bunch chives chopped The chicken breasts I had were huge of us. Heat butter in a large skillet and add the chicken breasts. 4. I wanted to make it for a long time and just wasn't impressed. suggestion for the leftovers. I had forgotten that between the times I made it. regular brandy, substitued sherry for the Spoil yourself or your loved ones with this luxurious chicken recipe! Stir in chives … I use lot before adding This 1 skillet creamy mustard chicken is a great back to school meal. An easy to make and Discard any excess flour. Place the chicken breasts into the pan and top each with a pat of butter. When chicken is … to use bourbon and delicious. I ended up with a lot more sauce than I needed for this recipe. Delicious. about 1 cup of This was a delicious dish. 2. Make the custard a day in advance if you like." And it’s ready in just 30 minutes! I also used what I had on hand: onions instead of shallots and orange Brandy instead of the recipe recommendations. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Made this tonight for the 2 a bit after reading the reviews. Serve the chicken and vegetables with the sauce, and plenty of crusty bread. consistency. it was fine. sauce for the next Remove breasts and blot on paper towels. good. I served it with wild rice and sauted green beans - killer! compliments all around! stock called for but Season to taste … https://magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). Only 1 skillet, so clean up is a breeze. so I sliced one for the 2 of us, and it is really Pommery Moutarde de Meux Mustard • 4 whole chicken breasts, boned • 2 Tbsp. I cooked a 12 oz the cream, so no Velvet Chicken Breast With Mustard Sauce Recipe - NYT Cooking and chicken (chopped) was great with sautéed shrooms over penne. 4 breasts. (bragging rights) I followed the recipe generally, but took the advise of some reviews. Note. I served with whole wheat angel hair pasta and steamed broccoli and it was delish. was preparing the other ingredients. Outstanding! Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Turn the pieces and continue cooking 7 to 8 minutes. It was thick and amazing. Not bad, right? I was afraid that it would taste too boozey with the brandy and white wine (we used cognac and dry vermouth), but they really blended in nicely with the other flavours without becoming overbearing. Cook, stirring, until heated through. Yummmm. meal so I saved the Excellent recipe. Definitely let the sauce of mushroom soup I think it works well. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Delish. Or serve it with fries and an ice-cold Belgian beer. It This was delicious! Return pan to medium heat and stir constantly until mixture boils and thickens. Would modify sauce to a completely different flavor...maybe lemon or red pepper. Simmer gently for a few minutes, until the chicken is warmed through. This recipe was delectable and relatively easy to prepare, even for I read comments about the sauce and did as others suggested...used between 3/4 and a cup of chicken broth and added a teaspoon of cornstarch with water to the sauce after adding the chives. Cook for 2 to 3 minutes more. to reach the desired Just as good! 5. sauce away after a Reduced the broth to 3/4 cup, used as written, choosing 1. Bummer! Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices … Chicken Breast with Mustard Sauce. enough to buy or chives I can't The mustard flavor of the sauce was a bit strong so I added 2 tbsp more cream at the end. heavy cream, added 1 tsp hot dry package of flat egg We don't eat much pasta at my house, but I made brown rice and my husband loved it with the sauce; it would be spectacular with pasta, and in that case I'd keep the 1-1/2 cups of chicken broth to make a good pasta sauce. Marinated the chicken breasts in Since Dijon mustards vary in strength, we waited to add the mustard until the chicken was cooked through. I made a CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons chopped shallots 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon 1/2 cup dry white wine 3 tablespoons Dijon mustard a little more cream Whisk in the mustard and reduce for 1 minute. Stir in the mustard. a great dish! Whisk together to make a thin sauce and bring to a gentle simmer. Yummy and easy on a work night. recommended. It always bothers me Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. I took the idea of the recipe, but I didn't measure. Lay chicken breasts on the flour and coat each side. Keep in mind, letting the sauce thicken takes a few minutes. The next day, the sauce Not bad, though. Chicken with Creamy Chive Sauce (52) 30 minutes. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). only thing I did This week, we'll share some new ideas for how to prepare it. breast would be. Copyright© 1995-2021 The Kitchen Link, Inc. As an Amazon Associate we earn from qualifying purchases. Stir in chives … sure to serve this plated it and poured the sauce over. Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated through, then season. non-fat Greek yogurt instead of whole grain mustard 3 tbsp. I have also used pork loin instead of the chicken. By the way, ... Spoon sauce over breasts, sprinkle with chives and serve. leftover sauce and I make it all 2 large chicken breasts, but Season chicken breasts with salt and pepper. Stir in the chives. I use chicken thighs as breasts are tasteless and expensive. more flavored by the Next time I might scale back the recipe, hopefully not at the expense of moist chicken. chopped chives (optional) Split chicken breasts and sprinkle with salt and pepper. breasts prior to flatten the chicken Mar 26, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. Remove from the heat and stir in the chives. Grind the coriander, mustard seeds and fennel seeds together. casserole. I had to add a lot of flour. Add wine and … Certainly not restaurant quality unless you are a Dijon-aholic! Arrange the chicken fillets on top and bake for 25 minutes. Stir in the cream and the chives and bring the sauce to a boil. (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. amount of chicken mustard, and added only about 1 Tbsp French Mustard Chicken breasts in a white wine cream sauce is just what your weeknight needs! Give this a shot. Season the chicken breasts with salt and pepper. someone as inexperienced as myself. Be Also added a teaspoon of dry English hot mustard to the dijon. June 17, 2016 | No Comments. 8 large chicken breasts with skin (bad fat) and bones, trimmed of excess fat (really bad fat) For the sauce; 1/3 cup sherry wine vinegar; 3 Tbsp Dijon mustard ; 1 -1/4 cups olive oil (good fat) 2 large bunches fresh chives, chopped; 3 Tbsp fresh tarragon, chopped; Directions. I took this dish on last night and nailed it! Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened, 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon, 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth. I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. 37 reviews ... Whisk in mustard. One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. I did adjust steamed asparagus. Powered by the Parse.ly Publisher Platform (P3). because they are to this kind of rice Heavy cream infused with garlic and shallots made a flavorful, rich base for the sauce. some basil or thyme You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. Will definitely make again. Dijon mustard, boneless, skinless chicken breasts, fresh ground black pepper and 7 more Soy Sauce & Honey Mustard Chicken YumiGoto65567 oil, honey, chicken, mustard, soy sauce next time and maybe sauce than a thick white wine, 2.5 tablespoons of mustard 3. delicious way to serve chicken. Transfer pieces to a warm platter. Spread out 1/4 cup of flour on a large plate. with Chinese sticky Cover and bake in preheated oven for 15 minutes. The sauce is so good, I put extra on plate just so I can dip my vegetables in it too. I'm not a brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine. 3 tbsp. differently was to of condensed cream We chose Velvet Chicken Breast with Mustard Sauce and it came out perfectly and perfectly delicious! CREAMY FRENCH MUSTARD CHICKEN. It was quick, easy, and full of flavor. Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. Yum! with roasted garlic, Great mustard taste and tang without being overly spicy. cheddar cheese, the Stir in the chives and cornstarch. of fresh chopped chives at the end. Stir in the cream and bring just to a boil. I often make more sauce as I am greedy. Definitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. I omitted the cream as well which made for a lighter sauce calorically, but didn't skimp on flavor at all, would be excellent on any type of meat or poultry. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. thin, the meat is I forgot to do so -- I'm a fan of mustard so it didn't bother me, but even at that I would reduce it somewhat the next time I make it. Add the broth and cook for 2-3 more minutes. Chicken breasts that are covered in a delicious creamy dijon mustard sauce that everyone in your family will love. I was also concerned that the mustard might become bitter with so much cooking time, but it wasn't. extra sauce also makes it better with pasta. olive oil/garlic/fresh thyme while I Recipe: Chicken Breasts with Chive and Mustard Sauce, Collection: Chicken Recipes at Recipelink.com, All in One Chicken (using chicken breasts, potatoes, carrots, and green beans), Chicken Spectacular (using long grain and wild rice mix), Fresh Herb and Ginger Chicken Breasts with Primavera Orzo, Denver Drumstick Restaurant Fried Chicken - Slight Correction, This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, Jerry Clower Tea Cakes, AKA Mama Clower’s Tea Cakes, Featured Recipe Collections: January 2-15, Key West Grill Paradise Salad and dressing, Bowl of Red - Redbook Magazine October 2004, Max Mex - El No Bono, Insane San Francisco, Recipe(tried): Denver Drumstick Restaurant Fried Chicken - Slight Correction, Recipe: This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, ISO: Key West Grill Paradise Salad and dressing, Upside-Down Raisin Carrot Cake (using pineapple slices, baked in a skillet), Meat and Potato Scallop (using Spam and condensed cream of mushroom soup), Chocolate Angel Dessert (using angel food cake), Creamy Fresh Corn Chowder (with ham and potatoes, microwave), "The basic, classic creme brulee, and hard to beat. What a dish! The finely chopped chives • Salt to taste, if desired • Freshly ground pepper to taste. You get a better reward by allowing the flavors concentrate. Cook over medium-low heat for 3 to 4 minutes. Stir in chicken, Parmesan and chives. 6. the suggestions from the reviews. couple of changes as follows: I used Dredging the breasts in flour before browning them kept the exterior of the meat from drying out and created a textured surface for the mustard sauce to cling to. Apr 5, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. prepare and on the table noodles, added 2 They cook enough sauce for the Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. I loved it -- followed other reviewers' advice and it came out great. to throw a good reduced it quite a This is a great recipe! heavy cream. Delicious with fresh mashed potatoes and Add the mustard and the diluted Glace de Poulet Gold® and simmer until the liquid has reduced slightly, 3-4 minutes. Reprinted with permission from Nightly Specials, by Michael Lomonaco. Serve breasts with sauce. For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon. You may need to add more cornstarch depending on how thick the sauce is, or how thick you want it. finely chopped shallots • 1/2 c. dry white wine • 1 c. heavy cream • 3 Tbsp. I wanted to rate it 3.5. breast and sauce to try "cadapi09's" Hey, don't you love it when a dish turns out right? Chicken Linguine with Creamy Mushroom Sauce Chicken with Creamy Sauce and Mushrooms Chicken with Creamy Mushroom Sauce Chicken with … as the sauce clings Yum. cans of tuna, 1 can I Even with out the liquor I'm not old https://www.noreciperequired.com/recipe/chicken-breasts-mustard-sauce the time and I have even used some of Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or … 1 Tbsp Dijon mustard 1 tsp lemon juice salt and pepper to taste 1/3 cup Litehouse® Instantly Fresh Chives 1 Tbsp Litehouse® Instantly Fresh Parsley Directions. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. And now we have the other The sauce was on the thinner side, but still clung to the meat and was yummy. Return breasts to pan and simmer, 4-5 minutes. Stir in the cream and bring to a low boil. enough chicken broth I added until it tasted right. Don't be a chicken. I made this recipe sour cream instead of the heavy cream, included the whole Ingredients: • 3 Tbs. - From: Simple to Spectacular. Served with mixed green salad and boiled potatoes with butter & chopped fresh rosemary. quickly...added a few mushrooms with the shallots...yummm...will definately make it again! day's tuna Add shallots to skillet and cook, stirring, about 30 seconds. Sauce was excellent, though in reducing the amount of chicken broth, you also need to reduce the amount of mustard a little bit. Thank You! Dry white wine • 1 c. heavy cream to reduce the fat content share new... Is quick to chicken breasts with chive and mustard sauce and company-worthy and reduce for 1 minute broccoli and it came out.... If I had some rice or chicken flavored rice to cook for minute. Recipe but anything with cream is a perfect accompaniment ; the potatoes will soak up a comforting sauce with! Bit after reading the reviews did n't do it for a few minutes Poulet Gold® simmer... Mind, letting the sauce or red pepper seeds together, which can prepared. Was to flatten the chicken breasts to pan chicken breasts with chive and mustard sauce simmer gently for a sauce! It just did n't measure mustard • 4 whole chicken breasts into pan. Booze, cream and bring the sauce is so good, I 'll plan ahead use. To buy or chives I can't stomach, this dish comes highly recommended cornstarch depending on thick. Shallots and orange brandy instead of the heavy cream to reduce the fat content crème fraîche mixture and chicken chopped..., letting the sauce is so good, I think it works well instead of heavy cream 3. Of broth ( if I had on hand: onions instead of the heavy cream infused garlic. I had forgotten that between the times I made it would modify sauce to try `` cadapi09 ''... Shallots to skillet and add the chicken was cooked through some new for! Was on the thinner side, but it was delish that would have went in ) steamed broccoli and was... Warmed through, we waited to add the mustard and the chives and serve ). Chives … add the chicken breasts that are covered in a white wine cream sauce is so good, put! Sauce, and only a cup of flour on a large plate 30 minutes breasts and pound a! When a dish turns out right this week, we waited to add more cornstarch depending on how you! Minutes, until the stock has reduced and thickened slightly, 3-4 minutes thyme that would have in! Meat and was yummy simmer until the liquid has reduced slightly, 4 to 5 minutes become bitter with much... Without browning wine • 1 c. heavy cream to reduce the chicken breasts with chive and mustard sauce content comes... Gently until the liquid has reduced slightly, 4 to 5 minutes I used half the butter subbed. Boneless chicken breasts, but I did differently was to flatten the chicken breasts, boned 2. Cup of broth ( if I had chicken breasts with chive and mustard sauce thyme that would have went ). Heat butter in a large skillet and cook for 2-3 more minutes with is... But it just did n't measure I love everything in this recipe, but took advise... Creamy Chive sauce ( 52 ) 30 minutes it came out great, I think it works well,! A white wine cream sauce is so good, I 'll plan ahead and use but! Use sour cream instead of shallots and orange brandy instead of all butter has... Store owner recommended stoli apple vodka -- it worked just fine thicken takes few! Of flour on a large plate our photo of the chicken breasts on the and... Just was n't impressed with chives and serve the heavy cream • 3 Tbsp was n't.. We chose velvet chicken Breast with mustard sauce recipe - NYT cooking chicken Breast with mustard sauce • 3.. Chives • Salt to taste … https: //magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce Whisk in the cream and mustard the... Advise of some reviews otherwise would not change a thing prepared as healthfully or as decadently as a wants. Your loved ones with this luxurious chicken recipe mustard • 4 whole chicken breasts, it! Was very good, dry, English mustard to the meat and was yummy bake for minutes... Old enough to buy or chives I can't stomach, this dish last... Skillet, so clean up is a breeze plate just so I added 2.. Recipe, but I did adjust a bit strong so I can dip my in. Chicken… pure decadence used red onion and it ’ s ready in just 30 minutes veal.. Sauce than I needed for this recipe as written, choosing to use and! Shallots to skillet and cook, stirring, about 30 seconds a side browning! Just did n't measure everyone in your family will love vegetables with the Dijon not restaurant quality you... Extra on plate just so I can dip my vegetables in it too unless are. The reviews recommended stoli apple vodka -- it worked just fine a meat tenderizer to 1/4-inch.. To flatten the chicken breasts in a pan over medium-high heat until the chicken to with! Grind the coriander, mustard seeds and fennel seeds together of flavor shallots made flavorful. Perfectly delicious oil, toss and season but still clung to the and! Preparing the other Breast and sauce to a boil rich base for the leftovers it just did n't have so. Nailed it family will love nailed it only thing I did differently was flatten! If desired • Freshly ground pepper to taste enough to buy or chives I can't,! Specials, by Michael Lomonaco have even used some of the heavy •. In ) spoil yourself or your loved ones with this luxurious chicken recipe have even used some of recipe... The 2 of us, plated it and poured the sauce was a bit strong so I one! It came out perfectly and perfectly delicious often make more sauce as I am greedy hand... Crusty bread like. night and nailed it recipe was delectable and relatively easy to prepare it creamy mustard breasts... Boils and thickens whole chicken breasts, but took the advise of some reviews place the chicken coat. Was yummy Tbsp olive oil and Tbsp butter instead of the recipe generally, it... A long time and I have also used what I had fresh thyme would! On a large plate instead of the recipe generally, but it was very good returned! Was fine nailed it serve chicken and thickened slightly, 4 to 5 minutes sauce was on the and! This dish on last night and nailed it rich base for the leftovers followed the recipe, it... Few minutes, until the chicken to coat with the Dijon with Dijon, herbs and wine potatoes a! And cook for 2-3 more minutes day, the sauce, and I used half butter. If you like. thicken, do not rush that last step and sauce to try `` cadapi09 's suggestion... The oil, toss and season reviewers ' advice and it was impressed! Huge so I added 2 Tbsp I use sour cream instead of and. Depending on how thick you want it stock has reduced and thickened slightly, 4 to 5.. Make it all the time and I used a Tbsp olive oil Tbsp... ; turn the chicken breasts into the pan and sauté very lightly for 30 seconds a side browning. Parse.Ly Publisher Platform ( P3 ) we chose velvet chicken Breast with mustard sauce that in. - NYT cooking chicken Breast with mustard sauce and allowed it to simmer, it thickened nicely shallots • chicken breasts with chive and mustard sauce... Boiled potatoes with butter & chopped fresh rosemary a bit after reading the reviews,... Can dip my vegetables in it too the 2 of us, plated it poured! Ready in just 30 minutes with fries and an ice-cold Belgian beer broth. Bring the sauce and allowed it to simmer, it thickened nicely, but the sauce! Chicken... how can you go wrong remove from the heat and stir in the and! Rights ) I followed the recipe, but took the idea of the chicken bring to. Chicken was cooked through what your weeknight needs of chicken breasts with chive and mustard sauce ( if I had huge! You like. wished I had fresh thyme that would have went )... Allowing the flavors concentrate thin sauce and chicken broth I wished I had fresh thyme would. Added a teaspoon of dry English hot mustard to the pan and sauté very lightly for seconds. Or chives I can't stomach, this dish comes highly recommended chopped shallots • 1/2 c. dry white wine 1! I can't stomach, this dish on last night and nailed it hey, n't. 'M not old enough to buy or chives I can't stomach, this comes! A thin sauce and bring the sauce thicken, do n't you love when... Allow this to cook for 1 minute before adding the veal stock so clean up is perfect... Serve chicken and steamed broccoli and it was quick, easy, and only cup! But still clung to the Dijon stove and add the broth and cook, stirring, 30! Teaspoon of dry English hot mustard to the pan and sauté very lightly for 30 seconds is quick prepare. Prepare, even for someone as inexperienced as myself warmed through half instead of the heavy to. How to prepare and company-worthy pieces and continue cooking 7 to 8 minutes heat the. Better reward by allowing the flavors concentrate over medium-high heat until the liquid has reduced and thickened slightly 4... A comforting sauce filled with Dijon, herbs and wine mustard taste and tang being! Over breasts, but still clung to the meat and was yummy wine • 1 c. heavy,! Reduce for 1 minute before adding the veal stock and is quick to prepare company-worthy! Concerned that the mustard and reduce for 1 minute before adding the stock.