Coat the chicken with seasoned flour.
Brown the chicken in a non-stick skillet in a small amount of oil until golden and cooked throughout. Keep warm.
In the same skillet, sauté the mushrooms until golden and add the green onion.
Add the cream, the maple syrup and the mustard, and reduce the heat. Mix well and simmer slowly until the sauce is reduced or has a creamy texture.
To serve, place the chicken breasts on a plate and cover with sauce.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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