This is a very simple ‘pan’ made sauce which can be made with the juices of any protein you're cooking (in this recipe chicken) with the addition of mushrooms, wine and cream.
2 Chicken Breasts
1 cup sliced mushrooms
¼ cup white wine
½ cup cream
Freshly ground white or black pepper
Whole grain mustard, to taste, optional
1 Tbsp fresh herbs finely chopped, optional
Heat a large fry pan or skillet until hot. Cook chicken breasts on a high heat with either vegetable oil, clarified butter, fresh butter or a combination of these.
Remove chicken when cooked. Add mushrooms and cook until lightly caramelised.
Add wine, reduce until syrupy and almost all liquid has evaporated. Add cream and bring to boil, cook until cream begins to thicken, add mustard and herbs (if desired) then season with salt and pepper to taste.
Either serve sauce directly spooned onto chicken or add chicken briefly back into the fry pan. Serve immediately.