We eat a lot of chicken and I love to find new ways to prepare the same old thing. This one has a delicious sauce and is relatively quick to come together. I served it with noodles, because I had them, but prefer a nice green veggie or simple green salad on the side. It made for a yummy comfort meal on a cool spring night.
Chicken with Mustard Cream Sauce
- 4 Boneless, Skinless Chicken Breasts
- 2 tbsp. Olive Oil
- 2 tbsp. Butter
- 3 whole Garlic Cloves, Minced
- 1 c. Brandy, white wine or chicken broth
- 1 tbsp. (heaping) Dijon Mustard
- 1 tbsp. (heaping) Grainy Mustard
- 1/3 c. Heavy Cream
- 1/2 c. Chicken Broth
- Salt And Pepper, to taste
- Chopped parsley, for garnish
- Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
- Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
- Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won’t burn. Next pour in the brandy (or wine / broth) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it’s reduced by half.
- Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
- Serve chicken with a green salad, spooning the sauce over the top.
I hope you are enjoying your holiday weekend!!
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