Chicken Breast with
Muirhead Horseradish Mustard
Sauce
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4 boneless chicken breasts
4 tbsp Muirhead
Horseradish Mustard
3 tbsp butter
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1 cup heavy cream
½ cup chicken stock
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Coat 4 chicken breasts with 1 tbsp Muirhead Horseradish Mustard for each piece. Sauté both sides in heavy skillet using 3 tbsp butter. Remove chicken and reserve. Add cream and chicken stock to skillet, stir while de-glazing bottom of pan. Cook to thicken the sauce. Serve chicken over rice or noodles; cover with thickened cream sauce. Serves 4. May also substitute veal cutlets for chicken.
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Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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