Tavern on the Green's Chicken Francais

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#21437

Tavern on the Green's Chicken Francais was an iconic dish that was served at the Tavern for many years. The dish is made with seared chicken breasts in a creamy shallot-garlic-mustard sauce.

photo of Tavern on the Green's Chicken Francais

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

4 (6 ounce ea) boneless skinless chicken breast halves
flour, for dredging
2 ounces clarified butter, see note
1 cup white wine
2 small shallots, minced
3 cloves garlic, minced
salt and white pepper, to taste
3 tablespoons Dijon-style whole grain mustard
1/2 cup heavy cream

directions

Note: To make clarified butter, slowly melt a stick of unsalted butter until the milk solids melt to the bottom of the pan. Skim foam off the top and use only the clear golden liquid.

Pound chicken breasts between two sheets of plastic wrap to make uniform thickness for even cooking. Dredge chicken breasts in flour, shaking off excess. Heat clarified butter in saute skillet over medium-high heat. Place chicken in pan and saute until cooked halfway through, about three minutes. Reduce heat to medium.

Turn over chicken and add minced shallots and garlic, cooking one minute until you can smell the aroma of garlic. Add wine to deglaze pan. Season with salt and pepper. Add mustard and stir into sauce. Let sauce cook for two minutes to reduce, then add heavy cream. Let sauce cook for another two minutes to thicken sauce slightly.

Serve with chardonnay.

Recipe Source: Mark Sewall, Tavern on the Green, Inn at Silver Lakes, Helendale

added by

gennyblake

nutrition data

469 calories, 28 grams fat, 4 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.

reviews & comments

tick1113 REVIEW:
November 30, 2004

Simple to prepare, yet an extremely elegant dish. Your friends will be impressed... Prepare enough for seconds...

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.