Tavern on the Green's Chicken Francais

"from the Tavern on the Green restaurant, New York City"
 
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Ready In:
27mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan; skim foam off the top and use only the clear golden liquid.
  • Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking.
  • Dredge chicken breasts in flour, shaking off excess.
  • Heat clarified butter in sauté skillet over medium-high heat.
  • Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
  • Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
  • Season with salt and pepper.
  • Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
  • Let sauce cook for another two minutes to thicken sauce slightly.
  • Serve with chardonnay.

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Reviews

  1. Very, very good. So aromatic while cooking. I've always wanted to eat at Tavern on the Green in NYC but never have. This was the next best thing to being there. French bread would go wonderful with this.
     
  2. I just loved this! I substituted dijon for the whole grain and used fat free half and half in place of the heavy cream. Fantastic!
     
  3. This was absolutely delicious!The chicken came out golden brown,and covered in the wine-cream sauce with whole mustard,made a lovely presentation.I thought that the mustard would be over-powering, but I was wrong. It lent just the right amount of flavour to the sauce. Thankyou Miller for a wonderful,fast and easy recipe that I'll make over and over again.
     
  4. This was simply Fabulous, Dah-ling, Fabulous! I prepared exactly as Miller directed only substituting chicken broth for the white wine (personal preference). This recipe was so much fun to prepare and the results were wonderful! I will definitely be making this one again! Thank you so much, Miller!! This recipe will go into my "Company Worthy" collection!
     
  5. THere's little that I can add to the other comments, except......I was unable to buy shallots at my local market so I substituted with red onion. Even so, it was delicious - thanx for posting!!
     
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Tweaks

  1. I have been looking for recipies that would allow me to reduce sodium and calories of late, since I have discovered that my love for food is really not so healthy! So, I took this basic recipe, used half the wine, and added water instead. I used Fleishmans Margarine, with Zero sodium, carbs or colesterol. Used No-salt instead of real salt, and still went pretty light. I used two tablespoons of light sour cream, which gives you some of the richness of heavy cream. I also took the white pepper and black pepper added it to the flour, shook it up in a sealed container, and did the same with the chicken, and shook off as much as I could afterwards.<br/><br/>Fresh Garlic, and Shallots as advertised, but added two shakes of wondra during the deglazing process to thicken up the sauce just a bit. I also only used 1 tablespoon of mustard, to reduce sodium furhter.<br/><br/>I plan to copy and post this recipe seperately with the reductions and substitutions should anyone be interested. Just look up my profile.<br/><br/>It came out excellent and my wife was quite impressed with it despite the many cuts and substitutions!<br/><br/>But that is because it came from a totally solid recipe to start! In many respects, this is like Steak Diane, but with wine instead of Brandy, and flour! (Thats an Emeril recipe from his Delmonico restaurant cook book.)
     
  2. This was simply Fabulous, Dah-ling, Fabulous! I prepared exactly as Miller directed only substituting chicken broth for the white wine (personal preference). This recipe was so much fun to prepare and the results were wonderful! I will definitely be making this one again! Thank you so much, Miller!! This recipe will go into my "Company Worthy" collection!
     

RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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