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Chicken With Lemon Mustard Sauce

chicken - breast

----Chicken----
8 boneless skinless chicken breasts
1 onion; sliced
1 clove garlic; minced
1/3 cup lemon juice
2 teaspoons dry mustard
1 tablespoon butter
1 tablespoon vegetable oil
salt and pepper
----Lemon Mustard Sauce----
3 slices bacon; chopped
2 tablespoons butter
1 leek or onion; chopped
1 carrot; chopped
1 stalk celery; chopped
1 clove garlic; chopped
2 cups chicken stock
1 cup dry white wine
1/4 cups whipping cream
4 teaspoons cornstarch
1 tablespoon lemon juice
1 teaspoon granulated sugar
3/4 teaspoon Dijon mustard
salt and pepper
parsley or watercress

In bowl, sprinkle chicken with onion and garlic. Combine lemon juice and mustard; pour over chicken, turning to coat. Marinate, covered, in refrigerator for 3 hours, turning occasionally. Remove chicken and pat dry; discard marinade. In large skillet, melt butter with oil over high heat; brown chicken lightly for 1 to 2 minutes. Place in single layer in greased ovenproof dish. Season with salt and pepper to taste. Bake, covered, in 350 F oven for 10 to 15 minutes or until chicken is no longer pink inside. Transfer to warmed platter. Spoon on enough Lemon Mustard Sauce to coat chicken. Pass remaining sauce separately. Garnish platter with parsley. Lemon Mustard Sauce: In skillet, cook bacon over medium heat for 3 minutes. Drain off all fat. Add butter, leek, carrot, celery and garlic; cook for about 7 minutes or until vegetables are softened. Pour in stock, wine and cream; bring to boil. Reduce heat and simmer for about 25 minutes or until reduced by about half. Strain through fine sieve into small saucepan. Blend together cornstarch, lemon juice and sugar; whisk into reduced stock. Simmer over medium heat, stirring, for 1 minute or until slightly thickened. Stir in mustard. Season with salt and pepper to taste.

Contributor: Canadian Living - August, 1991

Yield: 8 servings

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