Sauteed Chicken Breast Cutlets in Mustard and Cream Sauce with Endive and Caraway

Name: Sauteed Chicken Breast Cutlets in Mustard and Cream Sauce with Endive and Caraway
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; , Salt and ground black pepper; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 1 medium head, endive, cut diagonally into 1/4-inch slices; 2 , medium shallots, minced; 2 tablespoons, cider vinegar; 1 teaspoon, caraway seeds; 1/2 cup, chicken stock or low-sodium canned chicken broth; 1/2 cup, heavy cream; 1 teaspoon, Dijon mustard; , Salt and ground black pepper

Main Courses
Chicken
Weeknight

Appears in Cook's Illustrated May/June 1999

Use the flavor developed during sautéing to make quick, tasty sauces.

SERVES 4

TIME 35 minutes

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