Chicken Dijon

Name: Chicken Dijon
Ingredients: 1/2 stick unsalted butter; 8 large shrimp, shelled, deveined, and butterflied; 2 1 pound boneless, skinless chicken breasts, flattened slightly between sheets of dampened wax paper; flour for dredging; 2 tablespoons minced shallots; 1/4 pound mushrooms, minced; 1/4 cup medium-dry sherry; 2 cups heavy cream; 2 tablespoons Dijon mustard; minced fresh parsley

10 ingredients

1 steps

Ingredients

1/2 stick unsalted butter
8 large shrimp, shelled, deveined, and butterflied
2 1 pound boneless, skinless chicken breasts, flattened slightly between sheets of dampened wax paper
flour for dredging
2 tablespoons minced shallots
1/4 pound mushrooms, minced
1/4 cup medium-dry sherry
2 cups heavy cream
2 tablespoons Dijon mustard
minced fresh parsley

Directions

1

In a large heavy skillet heat the butter over moderately high heat until it is hot, in it saute the shrimp for 3 minutes, or until they are just cooked and with a slotted spoon transfer them to a plate. Dredge the chicken, patted dry, in the flour, shaking off the excess, and season it with salt and pepper. In the skillet brown the chicken over moderately high heat, turning it, and transfer it to a plate. In the skillet cook the shallots over moderate heat, stirring, for 1 minute, add the mushrooms, and cook the mixture, stirring , for 2 minutes. Add the sherry and boil the liquid until it is reduced by half. Add the cream, the chicken and any juices that have accumulated on the plate and simmer the mixture, turning the chicken to coat it with the sauce, for 5 minutes or until the sauce is thickened slightly and the chicken is springy to the touch. Stir in the mustard, the shrimp and salt and pepper to taste and simmer the mixture until the shrimp are heated through.