Chicken Dijonnaise

Chicken Dijonnaise

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2 shallots, chopped fine

1 large clove garlic, chopped fine

2 Tbsp. butter

3 Tbsp. Brandy

3/4 cup. white wine

1 1/2 Tbsp..Dijon mustard

1 T Tarragon, chopped

1/4 tsp garlic salt

1 tsp. black pepper

2 shakes of Tabasco

3 cups beef stock

2 1/2 lbs. boneless , skinless chicken breasts

6 Tbsp. heavy cream

4 Tbsp. butter

2 Tbsp. cornstarch

1 Tbsp. water

Saute shallots and garlic in 2 tbsp. butter until shallots are transparent on medium heat. Add Brandy and white wine. Bring to boil and reduce by half. Add mustard, garlic salt, tarragon, black pepper and Tabasco. Stir well. Add beef stock and bring to boil. Reduce heat to simmer for 20-30-minutes. While sauce is simmering, prepare chicken.

In saucepan, place 4 Tbsp. butter in pan and turn heat to low . While butter melts, trim away any fat from chicken breasts. Divide in half if necessary. Pat breasts dry. Place in pan with butter turning once to coat breasts evenly. Place a piece of foil large enough to cover the chicken but not seal the pan. Place on top of chicken allowing a gap for steam to escape. Cook on very low heat, not allowing the chicken to brown, for 15 minutes. Turn chicken and cook covered for another 10 minutes. Chicken will be very moist. Remove to warm platter.

To the sauce, add cream and bring to boil. Reduce for 5 minutes. In a small bowl mix water and cornstarch to form a slurry and add slowly to sauce to thicken. Serve sauce poured over chicken.

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