CHICKEN WITH MUSTARD CREAM SAUCE

By Clarabell

Ingredients

• 4 whole boneless, skinless chicken breasts
• 2 T olive oil
• 2 T butter
• 3 whole garlic cloves, minced
• 1 c brandy
• 1 T Dijon mustard
• 1 T grainy mustard
• 1/4 c heavy cream
• 1/4 c chicken broth
• Salt and pepper to taste

Preparation

Step 1

Cut the chicken breasts in half lengthwise so the 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 o 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 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. The use let the booze bubble up and cook until its 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 green salad, spooning the sauce over the top.