- 4 whole boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 whole garlic cloves
- 1 cup brandy (or white wine)
- 1 Tablespoon (heaping) dijon mustard
- 1 Tablespoon (heaping) grainy mustard
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- sea salt and pepper, to taste
Directions:
Mince the garlic and set aside. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.
Heat oil and butter in a large skillet over medium-high heat. Place cutlets in to pan and then immediate flip. Salt and pepper the cutlets, flip, and repeat. Cook the cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. [I cooked them in batches.]
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 if using), being careful if cooking over an open flame. Then just let the booze bubble up and cook until it is reduced by half.
Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth and cook until thickened. When the sauce is close to thickening, sdd chicken breasts back to the pan, nestling them into the sauce, scrap the juice from the resting plate into the pan. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
Serve chicken with the sauce spooned over the top.
Myrtle's Note: The original recipe has some fluidity to the cream and broth, but I wrote what worked for me in my pan on my stove. I also added a fourth (fat) garlic clove. I did not have brandy, so I used Barefoot Moscato. I cannot wait to have it again with brandy! The thickening took a long time (more reduction), so next time, I might also increase the cream a bit.
Yield: 4 servings
Source: http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/
