Sautéed Chicken Breast with Whole-Grain Mustard Sauce
I held a class last Sunday on the techniques of braising and sautéing and had a lot of fun. During the class I made a simple whole-grain mustard sauce that is really very tasty and quite versatile.
Sauté some chicken breasts, pork cutlets, green beans, or whatever else you'd like to. Meanwhile, mince a shallot. When the sauté is complete, set aside what you sautéed and lower the heat, then add the minced shallot and cook for a minute or so to soften. Deglaze the pan with about a half cup of dry vermouth or white wine, then raise the heat and simmer until the liquid is reduced to about 2 tablespoons. Stir in about three-quarters cup of heavy cream, add salt and pepper to taste, and reduce until the sauce coats the back of a spoon, about 2 minutes. Whisk in about 3 tablespoons of whole-grain mustard, adjust the seasonings then serve.
You're welcome to try this with any whole-grain mustard you wish, but honestly, the very best flavor requires a superior mustard. I use Edmond Fallot whole-grain mustard. When I finally break down and start making my own mustard, I might change my mind.