Chicken with Mustard Cream Sauce 4 boneless skinless chicken breast halves 2 tablespoons olive oil Salt and pepper, to taste cup chicken broth cup heavy cream 2 tablespoons Dijon mustard 1 teaspoon dried tarragon or oregano
Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce. We enjoyed this bit of heaven from Le Garage in Baltimore last weekend. AMAZING!! They may have used pancetta and a splash of white wine (not miso). There are no words! Get cooking, chef!
MUSTARD-CREAM SAUCE ● 1/4 cup beef broth; ● 1/4 cup dry white wine; ● 1 TBSP Dijon mustard; ● 1/3 cup sour cream. Combine the stock, wine and mustard in a saucepan and bring to a boil. Turn down the heat and simmer for two minutes. Remove from the heat and stir in the sour cream. Spoon over grilled or roasted meat. http://www.crabbycook.com/search?updated-max=2009-11-24T08:01:00-05:00=3