Season Chicken with sea salt and freshly ground black pepper. Lightly dredge chicken breasts in 00 flour, shaking off excess.
Heat 2 tablespoons of oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 5-6 minutes per side, until golden brown and cooked through. Remove chicken and rest.
In the same skillet, melt Butter from the Sauce group. Add Shallots and Mushrooms and cook until deeply browned and caramelized, about 12-15 minutes.
Add Garlic from the Sauce group and cook for 1 minute more.
Deglaze the pan with Madeira wine from the Sauce group, scraping up any browned bits. Let simmer for 5-6 minutes to reduce by half.
Pour in Chicken stock from the Sauce group and bring to a simmer. Stir in Worcestershire sauce, Dijon mustard, Thyme, and Nutmeg from the Sauce group.
Reduce heat to low and whisk in Crème fraîche from the Sauce group. Do not boil.
Return chicken to the skillet and coat with sauce. Serve immediately.
Season Chicken with sea salt and freshly ground black pepper. Lightly dredge chicken breasts in 00 flour, shaking off excess.
Heat 2 tablespoons of oil in a heavy-bottomed skillet over medium-high heat. Sear chicken for 5-6 minutes per side, until golden brown and cooked through. Remove chicken and rest.
In the same skillet, melt Butter from the Sauce group. Add Shallots and Mushrooms and cook until deeply browned and caramelized, about 12-15 minutes.
Add Garlic from the Sauce group and cook for 1 minute more.
Deglaze the pan with Madeira wine from the Sauce group, scraping up any browned bits. Let simmer for 5-6 minutes to reduce by half.
Pour in Chicken stock from the Sauce group and bring to a simmer. Stir in Worcestershire sauce, Dijon mustard, Thyme, and Nutmeg from the Sauce group.
Reduce heat to low and whisk in Crème fraîche from the Sauce group. Do not boil.
Return chicken to the skillet and coat with sauce. Serve immediately.
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