Cookwares

• Oven
• Sauté pan

Method

1. 1Step : Melt the butter in a deep skillet. Brown the seasoned chicken pieces with salt and pepper. Add the paprika. Remove the breasts and set aside.
2. 2Step : Preheat the oven to 170°C.
3. 3Step : Pour 20 cl of white wine into the skillet, cover, and let simmer for 30 minutes over medium heat.
4. 4Step : Remove the chicken. Pour in the cream, the remaining wine, and the mustards. Bring to a boil. Add half of the grated Comté. Stir until the sauce coats the back of a spoon.
5. 5Step : Return the chicken to the skillet, sprinkle with the remaining Comté. Bake for 20 minutes. Dust with paprika.