There are times when I see something on my Google Reader and I have to make it right away. This is one of those times. Pioneer Woman posted this recipe and it looked so good, that I knew I had to make it ASAP. What makes it even better is that I already had all the ingredients. It was totally meant to be. I am going to admit something… I am not a huge chicken fan. If given the choice, I won’t ever pick chicken. I will make it and eat it, but I won’t ever get seconds. I loved this dish so much, that I got a second piece of chicken! Even my daughter, who doesn’t like a lot of saucy things, loved it. This says a lot. The only thing I changed from the original recipe was adding shallots. Personally, I love shallots, but my husband said I could leave them out next time. It’ll be up to you and whether you want to add them or not.
You must go make this dish now! It’s fast and easy and you won’t regret it.
Chicken with Mustard Cream Sauce:
- 4 whole Boneless, Skinless Chicken Breasts or 8 chicken cutlets
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 3 whole Garlic Cloves, Minced
- 2 medium shallots sliced thin (optional)
- 1 cup Brandy (or White Wine If Preferred) *I loved the Brandy*
- 1 Tablespoon (heaping) Dijon Mustard
- 1 Tablespoon (heaping) Grainy Mustard
- 1/4 cup (to 1/2) Heavy Cream
- 1/4 cup (to 1/2) Chicken Broth
- Salt And Pepper, to taste
- If using chicken breasts and not cutlets, 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 shallots to the pan and cook for 2 minutes. Next 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 brandy 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 the sauce spooned over the top.
Source: slightly adapted from Pioneer Woman