Jul 1 # 1 of 1
A friend of mine made up this recipe, and it's delicious. We eat it all the time now.
3 chicken breasts
about 1 TBS. mustard
chicken broth (fresh if you have it, if not try low-sodium)
sherry (or white cooking-grade wine)
white pepper (or black is fine, too)
fresh sage leaves (or a tsp. of dried sage)
Rinse and pat dry the breasts, then salt and pepper them on both sides and rub with a little olive oil. Cook the breasts on high heat in a little more oil until they have a dark carmelization on the pan, and they are dark brown. Remove to a plate in the oven (just to keep warm- they will not be cooked through at this point).
Deglaze the pan with about a cup of broth, more if you'd like. Scape up all the brown bits and add the sage, mustard, and pepper (to taste, a couple pinches). Then add a half cup of the sherry and let the whole thing reduce on high for 5-10 minutes, until a little thick. Squeeze the lemon into the sauce to taste (I use the whole thing). Then add about a half TBS of butter (or not, it's optional), and add the chicken (and whatever juices are on the plate) back to the sauce. Cover and cook on medium until chicken is done, 5-10 minutes.
Serve with rice or potatoes.
(This recipe also works with pork chops).