Sunday, March 18, 2012

Chicken with Mustard Cream Sauce

I love me a good pan sauce. Especially one with not one, but two types of mustard. And brandy. And cream.

Need I say more?

This dish is going in the rotation immediately. It's easy. It uses ingredients I tend to have on hand. And it makes GREAT leftovers. My co-workers are jealous.

I served it with couscous. This in and of itself is not newsworthy, as I serve just about everything with couscous, but it's used to great effect here. It really sops up the yummy sauce, and is not the least bit heavy. The cream takes care of that :-)

Chicken with Mustard Cream Sauce
(adapted VERY slightly from The Pioneer Woman Cooks)

  • 4 whole Boneless, Skinless Chicken Breasts

  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 whole Garlic Cloves, Minced
  • 1 cup Brandy
  • 1 Tablespoon (heaping) Dijon Mustard
  • 1 Tablespoon (heaping) Grainy Mustard
  • 1/4 cup Heavy Cream
  • 1/4 cup Chicken Broth
  • Salt And Pepper, to taste
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. (No need to keep warm)

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 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 couscous, spooning the sauce over the top.

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