- 1 whole Skinless chicken breast
- ml Cream
- Pommery Mustard
- 2 whole Mushrooms
In a frying pan pour your favorite oil approximately 1 to 2 centimeters deep. This should equate to a depth roughly 1/4 to 1/3 up the chicken breast. Heat oil. Vegetable oil has a high smoke point, so this oil will get the hottest.
While the oil is coming to temperature, rinse chicken breasts. Season with salt and pepper to taste, and pull through a flour dredge. Dip the coated chicken in cream wetting the flour. Pull through the flour dredge again and repeat the cream and flour dredge once more.
Place chicken in the hot oil and fry. Turn chicken to cook second side. The coating will become golden brown and crunchy. Place chicken on a rack to rest for 10 minutes.
Slice mushrooms thinly. In a sauce pan melt some butter and saute the mushrooms.
Add cream and bring to a simmer. Add mustard, and salt and pepper to taste. Whisk the mixture and slowly add the remaining butter, whisking the whole time. Sauce will begin to thicken. Sauce is ready once it clings to the back of a spoon. If the butter is added too quickly or you are not whisking enough, the butter and cream will separate and you'll need to start over.
Plate chicken and pour sauce over the chicken.