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Chicken Moustarda

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  • 1 ct        8oz boneless chicken breast
  • 1 cup     Italian breadcrumbs
  • 2 ct        Eggs
  • 1 pch     Salt
  • 1 pch     Black Pepper
  • 2 T          Olive Oil
  • ¼ cup     Minced Onions
  • 2T           Butter   
  • 2T           White Wine
  • 1 cup     Heavy Cream
  • 1T           Whole Grain Mustard
  • 2T           Diced Tomatoes
  • 1 pch     Salt
  • 1 pch     White Pepper

In a shallow saucepan, heat butter and add onions and cook until translucent. Add vermouth and cook down to one third. Add cream and cook down to one half. Add salt, pepper and mustard and melt flavors over heat. Reserve.

Place chicken on board, trim fat and split into two lobes. Pound lobe of chicken between plastic wrap to ¼" thickness. Season each side generously with salt and pepper. Whip broken eggs into a shallow pan and coat chicken with egg wash. Bread chicken in breadcrumbs. Place 12" Teflon sauté pan on stove to med high heat and add olive oil. Place chicken in pan with oil and brown on both sides. Move chicken to plate and finish with sauce.

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