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Back to Recipes             Desserts

Mustard Chicken with White Wine Sauce
4 chicken breasts (boneless)
1 vine ripened tomato
1 cup white wine (cooking wine)
1 1/2 cup chicken broth
1 tablespoon sliced ginger root
2 tablespoons of grainy Desion mustard
1/2 cup flour
1 cup sugar
1 cup water
1 cup sliced leek
1 teaspoon fresh crushed garlic
salt, pepper (optional)
2 tablespoons of butter (use real butter when possible)

*One of my favorite dishes, a little more complicated but well worth it!*

Brown the chicken on medium heat with 1/4 T of butter.
In a seperate frying pan, heat remaining butter and add sliced leeks, salt, pepper, and garlic. Cook for 5 minutes on high heat. Add 1 cup of the chicken broth and white wine. Reduce heat to medium and let simmer for 10 minutes.
In a small sauce pan, combine water, sugar, and ginger root. Boil for 3 minutes. remove the ginger root and discard. Set the ginger/sugar water aside.
In a mixing cup combine the remaining 1/2 cup of chicken broth with the flour and mustard. Add this mix to the leek mixture and stir. Set the heat on low for 5 minutes. After the mixture thickens a bit, add the ginger/sugar water. Mix thoroughly.
Add the tomato slices to the sauce and heat for another 5-8 minutes on low heat.
Place the cooked chicken on the plate and smother with the sauce. Make sure to get a couple of the tomatoes for each piece of chicken!


~Recipe created by Diane S~