Champagne
Mustard Chicken
350 degree oven
1/2 bottle of champagne
1 can chicken broth
Texas Traditions Country-Style German Mustard
or Mesquite Smoke
Mustard
1/2 cup of cream
1/2 tsp. tarragon
butter
olive oil
Boneless Chicken Breasts (Flattened with meat mallet)
Spread lightly with Texas Traditions Country-Style
German Mustard or Mesquite Smoke Mustard. Cover with fresh Spinach
leaves and top with grated swiss cheese. Roll up and secure with
toothpicks. Brown chicken in 1/2 butter and 1/2 olive olive in
a frying pan. Remove chicken to a baking dish. Put 1/2 bottle Champagne
in pan and reduce (10-15 min.). Add 1 can of chicken broth and
thicken with Roux. Add 1/2 cup cream to Roux and thicken to (consistency
of cream), add 1/2 tsp. tarragon. Pour over chicken and bake for
20 minutes. |
