what I make all the time when I'm cooking at home." You
get crunchiness and crispness but it's not fried.
According to Michelle, it comes out just fine with any
mustard that you have on hand or any chicken parts you have
around.
1 roaster boneless breast or thin sliced boneless breast
3 tablespoons vegetable oil, divided
1/2 pound mushrooms, sliced (2 cups)
2 tablespoons minced, fresh parsley
l tablespoon minced shallot or scallion
l/8 teaspoon ground pepper
l/2 cup chicken broth
l/4 cup dry white wine
l tablespoon Dijon mustard
Slice breast thinly if using whole breast. In large
skillet, over medium-high heat, heat 2 tablespoons oil.
Add breast slices a few at a time, placing them so that
pieces do not touch. Saute about 2 minutes per side, until
chicken is lightly browned on both sides and cooked
through. Remove from skillet; keep warm. Heat remaining
oil. Add mushrooms, parsley, shallot and pepper. Stirring
frequently, cook 2 minutes. Stir in broth and wine; bring
to a boil and cook until liquid is reduced by half (about
1/3 cup). Reduce heat to low; stir in mustard until well
blended. Spoon over chicken.
HOT PINEAPPLE BREAST Serves 4-6
My teenage son Carlos says he likes this better cold the
next day with a small handful of slivered almonds tossed
over it. Myself, I like it hot, served over rice.
If you have leftover chicken broth (as you probably will if