"Poulet à la Moutarde"

Find the original recipe here at bigapplebitesny.wordpress.com

Ingredients

1 1/2 – 2 lbs chicken breast
1 cup white wine (any white wine works, I used Sauvignon Blanc)
3/4 cup light cream
1 tbs Dijon mustard (Grey Poupon works the best)
olive oil
salt and pepper to taste

1.Cook the chicken with olive oil, salt and pepper in a skillet on high heat until golden brown.
2.When chicken is browned, add wine and continue to cook on high heat until wine is reduced by half.
3.After wine is reduced, add cream and bring temperature down to medium heat to allow sauce to thicken.
4.As sauce thickens, stir in Dijon Mustard.
5.Once the sauce is thick turn off heat and serve over rice

i've really been missing this dish, i haven't made this version yet but i posted it here so that i wouldn't loose it and now have to make it.

diner breakfast mmmm....

My husband and I ate at Dan's for breakfast this morning. It was Oh So Good! Reasonably priced, all of the above including one double stack, 2 bottomless cups of some good ol' Jo, 2 orders of hash browns, 3 over easy eggs, 2 pieces of Texas toast, 2 sausage patties, 3 pieces of bacon came out to $16 and some change.