TAVERN ON THE GREEN'S CHICKEN FRANCAIS

Steps:

• 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 sauté skillet over medium-high heat.
• Place chicken in pan and sauté until cooked halfway through, about three minutes; reduce heat to medium.
• Turn chicken over and add minced shallots and garlic; cook for one minute until you can smell the aroma of garlic, and then add wine to deglaze pan.
• Season with salt and pepper.
• Add mustard and stir into sauce; let sauce cook for two minutes to reduce, and then add heavy cream.
• Let sauce cook for another two minutes to thicken sauce slightly.
• Serve with chardonnay.