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Sauteed Chicken in Mustard Sauce

A perfect finish for a day on the slopes. The mustard becomes mild and gentle in the cooking process and adds an exhilarating taste to the chicken.

Ingredients for 6 downhill racers:
4 to 6 boned, skinless chicken breasts, cut into long slices
3 tablespoons butter
1 cup dry white wine
1/2 cup light cream
2 tablespoons mustard


In a large skillet, saute the chicken pieces in butter over moderately high heat for 4-5 minutes on each side (see coach's corner, below).

Transfer the chicken to a heated platter and keep warm.

Add wine to the pan and "deglaze" the pan, scraping up the brown bits clinging to the bottom and sides.

Add cream and mustard.

Simmer the mixture, stirring, until it is well reduced and thickened.

Add salt and pepper to taste.

Spoon the sauce over the chicken.

Coach's Corner

Use a French Dijon mustard, if possible.

Cooking time varies with thickness of chicken. Cut at thickest part to determine doneness. Cooked meat will be white.

If sauce gets too thick, stir in a little water to thin it.

Degree of difficulty: 2

Prep time: 10 minutes

Cooking time: 25 minutes

Paul Abrams'
"The Sport of Cooking"

Thursday, January 18, 2001

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