Madame Donna's Roasted Chicken in Port Wine Mustard Sauce

Whenever an event worthy of commemoration comes along, our family dives into party mode.  On Saturday evening, we will celebrate our third child's college graduation with our extended family and friends.  Preparation for it has consumed most of the last week.

Last night, though, we celebrated privately.  My husband and I had an elegant dinner with all of our children in honor of our daughter's achievement.  It's my pleasure to prepare a meal set upon a tablecloth with candlelight and roses to make the evening a special memory.

For starters, I served field green salad with roasted beets and imported goat cheese garnished with toasted walnuts.  Our menu included Madame Donna's Roasted Chicken in Port Wine Mustard Sauce, Grilled garlic asparagus with roasted red peppers and roasted baby red potatoes with rosemary.

This was a lovely meal for a special occasion, especially after a chaotic week of preparation, shopping and cooking ahead for a large party.

Roasted Chicken in Port Wine Mustard Sauce

4 Tablespoons olive oil
8 boneless, skinless chicken breasts
3/4 cup good quality Port Wine
3/4 cup homemade chicken stock or low sodium canned chicken stock
1/2 cup heavy cream
2 Tablespoons Dijon mustard or Hot Dijon mustard
2 Tablespoons whole grain mustard (Maille is excellent)
Salt and fresh ground pepper to taste
3 Tablespoons fresh tarragon (leaves only), chopped
3 Tablespoons Italian parsley (leaves only), chopped

Heat the oven to 400°
Be sure to choose an ovenproof skillet or sauté pan to use.
Heat the skillet over high heat.  Add the olive oil.  When the oil is hot, sear the chicken skin side down.  As the chicken cooks, reduce the heat to medium and continue cooking for another 5-6 minutes.

Turn the chicken so the skin side is facing up.  Put the ovenproof skillet into the oven.  Cook for about 10-15 minutes until the juices run clear.  When the chicken is finished, you can transfer it to a plate, cover it, and keep it warm.

Pour most of the accumulated fat and juices out until you have just a coating of oils remaining in the skillet.  Add the port wine and turn the heat to high.  Reduce the wine to half.

At this point, add the chicken stock to the remaining port wine.  Reduce the liquid to half again.  Add the heavy cream.  Bring the liquid to a boil and cook for about 3-4 minutes.

Gently stir in the Dijon and whole grain mustards.  Season with salt and pepper to taste.  Carefully place the chicken into the skillet.  Sprinkle generously with the tarragon and parsley to garnish.

Serve with a colorful field green salad or soup, roasted baby red potatoes or rice and grilled artichoke or asparagus with strips of roasted red pepper for color.  This recipe serves 8 and can easily be made ahead.