Source: Mark Sewall, Tavern on the Green Inn at Silver Lakes - Helendale, CA

4 (6 ounce) boneless skinless chicken breasts
Flour, for dredging
2 ounce clarified butter*
1 cup white wine
2 small shallots, minced
3 garlic cloves, minced
Salt and white pepper, to taste
3 tablespoons French-style whole grain mustard
1/2 cup heavy cream

* 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 saut?skillet over medium-high heat. Place chicken in pan and saut?until cooked halfway through, about three minutes. Reduce heat to medium.

Turn over chicken and add minced shallots and garlic, cooking one minute until you can smell the aroma of garlic. Add wine to deglaze pan. Season with salt and pepper. Add mustard and stir into sauce. Let sauce cook for two minutes to reduce, then add heavy cream. Let sauce cook for another two minutes to thicken sauce slightly.

Yields 4 servings.

Serve with Chardonnay.