Poultry

French cut Chicken Breast,
Wax Beans,  Cippolini onions Pommery Mustard Sauces
Yield:     4
Ingredients:

4           french cut chicken breast
5 T       extra virgin olive oil
1 t         fresh thyme
salt and Pepper to taste

16        medium size cippolini onions, peeled
4T        butter
1 t        brown sugar
1/2      cup chicken stock

8 oz    green beans
8 oz    wax beans

Sauce:

1           minced shallot
1/2       cup white wine
1          cup chicken stock
1 t        fresh thyme
3 t        chicken base
4 T       heavy cream
6 t        butter
2 T       dijon mustard
1 T       whole-grain pommrey mustard
1 T       horseradish
1 T       finely chopped chives
Directions:

1.  Cut ends from green and wax beans. In 5 quart saucepan over high boil 3
quarters water.  Add beans, heat to a boil again, stirring beans  occasionally;
remove from heat and cool rapidly with cold water, drain and refrigerate.

2.  Season chicken breast with a  pinch of salt, pinch of pepper, and fresh thyme.

3.  In a shallow sauté pan, preheat 4 T butter and cook the cippolini onions over
medium heat, turn onions occasionally, when golden brown,  
add brown sugar after 2 minutes then de- glaze pan with 1/2 cup chicken stock,
season with salt and pepper, cover and simmer over low heat for about 5 min, till
cooked, set aside.

3.  In a sauté pan preheat olive oil and place chicken breast skin side down on
medium high heat, for about 6 min, till golden brown.
Turn chicken over on the other side for another 5 min, then place in a preheated
400 F oven for about 15 min.

4.  Place the butter and shallot in a heavy saucepan; on medium heat for about
3 minutes, add white wine and reduce by half, then add chicken stock, chicken
base, heavy cream, dijon mustard, whole grain mustard and horseradish
reduce for about 5 minutes.  Before serving, whisk in the fresh thyme and chives,
serve hot.

5.  To serve; heat the beans in hot water, strain and season with salt and pepper,
place in the center of the serving plate and top it with the chicken breast, spoon 4
cippolini onions on each plate and garnish with the whole grain mustard sauce,
use a table spoon to serve the sauce around the chicken as shown.
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
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