Tip : The taste of the sauce is greatly enhanced if you use a pan in which your seared pork medallions or chicken breast as the pan will have those nice brown bits left over. These brown bits will always form the foundation of a delicious pan sauce.
Ingredients
- 1 tbsp unsalted butter
- 2 tbsp grainy mustard
- 1/2 cup white wine
- 3 tbsp heavy cream
Instructions
- Add 1 tbsp unsalted butter to a medium sized pan over medium high heat. Ideally, the pan should have been used to sear either pork medallions or chicken breast beforehand. Stir, then add 2 tbsp grainy mustard and stir again.
- De-glaze pan with 1/2 cup white wine , stir to blend and simmer for a couple of minutes.
- Add 3 tbsp heavy cream and stir to combine.
