MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Breasts With Mustard-Oregano Sauce
 Categories: Chicken
      Yield: 4 Servings
 
    1/2 c  All-purpose flour
      1 ts Salt
      1 ts Black pepper
      4    8-ounce boneless, skinless
           -chicken breasts
      3 tb Vegetable oil
    1/4 c  Shallots; minced
    1/2 c  White wine
    1/4 c  Grainy mustard
    1/4 c  Light cream
    1/4 c  Fresh oregano; roughly
           -chopped
 
  Total time: 30 minutes

  Put the flour, salt and pepper in a pie plate, and mix well.
  Dredge the chicken breasts in the seasoned flour, shaking to
  remove any excess.
  
  In a medium saute pan, heat the oil over medium-high heat until
  hot but not smoking. Add the chicken, and cook until golden brown,
  about 2 to 3 minutes a side. Reduce the heat to medium, and cook
  until a peek inside one of the breasts at the thickest point
  shows that it is translucent throughout, about 2 to 3 minutes a
  side.  Remove chicken from the pan, set on a platter or individual
  serving plates and cover with foil to keep warm.
  
  Pour the fat from the pan, and return heat to medium-high. Add
  the shallots, and cook, stirring, until they are just tender, about
  30 seconds. Add the wine, turn the heat to high and cook, scraping
  the bottom of the pan, until reduced by about half, about 2 to 3
  minutes. Add the mustard and cream, and cook, stirring, until
  slightly thickened, about 2 minutes. Remove from the heat, adjust
  the seasoning with salt and pepper and stir in the oregano. Drizzle
  the sauce over the chicken, and serve at once.

  From: New York Times 5/28/97
  
  From: Michael Loo
  Date: 06-02-97
 
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