Mustard and Cream Sauce with Endive and Caraway
enough for 4 servings
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 canned low-sodium chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
Salt and ground black pepper
Follow Master Recipe for Sautéed Chicken Breast Cutlets. Without draining fat, return skillet to medium heat; add endive and shallots; sauté until softened and lightly browned, 3 to 4 minutes. Add vinegar and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add caraway seeds, broth, and cream; increase heat to medium-high and boil, stirring occasionally, until slightly thickened and reduced to generous 1/2 cup, about 5 minutes. Stir in mustard and season to taste with salt and pepper. Pour sauce over chicken and serve immediately.