Thread: Chicken Breast in Herb Mustard Cream Sauce

1 boneless chicken breast, cut in half
1 to 2 tablespoons balsamic vinegar
1 tablespoon white wine
1/2 cup heavy cream
1 tablespoon herbed Dijon mustard

Sauté chicken breast halves in a little olive oil until golden brown and cooked throughout. Remove to a warm plate. Pour off any excess oil from the pan. Over high heat, add the wine and balsamic vinegar, scraping the pan and reducing the liquid until thick and syrupy. Add the heavy cream and boil vigorously, continuously scraping the pan with a wooden spoon, until the cream is thick and reduced by about half its original volume.

Remove from heat, stir in the mustard, and spoon over the chicken.

Originally Posted by lwinpig

I don't have alcohol in my house, either. I haven't tried this recipe, but have tried another one that called for white wine. My grocery store carries white cooking whine, so I tried that. I don't know if not using regular wine made any difference, but it turned out delicious. You could try that and see.

Thanks for the suggestion. May try that and see what happens.