From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
In a large skillet, heat butter and saute chicken on all sides until browned. Remove from heat and set aside.
In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended. Pour mixture into a saute pan and simmer, stirring until sauce has thickened slightly. Add chicken and reheat.
Toast baguette slices and rub with peeled garlic clove. Spoon 1 teaspoon sauce over each baguette slice. Serve chicken breasts over baguettes with remaining sauce spooned over the top. Garnish with chopped parsley.
SERVES: 4
- 4 boneless, skinless chicken breast halves
- 1/4 cup (1/2 stick) butter
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced, plus 1 whole clove, peeled
- 1 medium onion, finely diced
- 2-1/2 cups chicken broth
- 1 tablespoon flour
- 3/4 cup dry white wine
- 1/2 pound mushrooms, sliced
- 4 baguette slices, 1/8- to 1/4-inch thick
- 2 tablespoons finely chopped parsley, to garnish
In a large skillet, heat butter and saute chicken on all sides until browned. Remove from heat and set aside.
In a medium bowl, mix mustard, minced garlic, onion, broth, flour, wine and mushrooms until well blended. Pour mixture into a saute pan and simmer, stirring until sauce has thickened slightly. Add chicken and reheat.
Toast baguette slices and rub with peeled garlic clove. Spoon 1 teaspoon sauce over each baguette slice. Serve chicken breasts over baguettes with remaining sauce spooned over the top. Garnish with chopped parsley.
SERVES: 4
