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Ingredients
1/4 Cup prepared mustard
1 1/2 Teaspoons salt
1/4 Teaspoon pepper
1 (3 lb) Frying chicken, cut into 8 pieces (2� thick)
1/3 Cup seasoned breadcrumbs
1/4 Cup olive oil
3 Shallots, minced
1 Garlic clove, crushed
1 Cup chicken broth or stock
1 Tablespoon sherry (optional)
1 Teaspoon tomato paste
1/3 Cup half and half or light cream
1 Tablespoon flour
Instructions
Blend mustard, salt, and pepper in a small bowl until smooth. Brush on chicken pieces and roll pieces in breadcrumbs. In PC, heat oil. Add chicken and saut� in hot oil until brown on all sides, using long handled tongs to turn. Drain on paper towels. Add shallots and garlic and saut� in oil for 1 minute. Stir in broth, sherry, and tomato paste. Blend in remaining seasoned mustard. Add chicken pieces. Secure lid. Over high heat, develop steam to medium-high pressure. Reduce heat to maintain pressure and cook for 9 minutes. Release pressure according to manufacturer�s directions. Remove lid. Place chicken on a platter. Combine half and half and flour in a small bowl. Stir into cooking liquid and cook, stirring, over medium heat until thickened; spoon sauce over chicken.
Cook�s note: For a deep mustard flavor, consider trying a dark mustard. The general rule to remember in selecting the perfect mustard is that light-colored mustards give a more delicate flavor. The darker the mustard, the more intense the mustard flavor will be. This would be great served with noodles. The sauce was awesome!!