Sauteed Chicken with Mustard and Sage Cream Sauce
Great side with this is baked sweet potatoes - the sauce is delicious on the potatoes too!
- 4 strips bacon, chopped
- 1.5 pounds chicken cutlets
- 2 tbsp. Brandy or white wine
- 1/4 cup chicken stock
- 1 tbsp. coarse ground mustard
- 10 sage leaves
- 2 tbsp. heavy cream
- salt and pepper
Season the chicken cutlets with salt and pepper on both sides.
In a large skillet, turn the heat to medium and add the bacon. Let the fat render out and crisp the bacon. Remove the bacon with a slotted spoon to a paper towel.
Add chicken cutlets in a single layer to the bacon fat and cook for approximately 3 minutes on each side. Once the chicken is completely cooked, remove the cutlets to a plate and deglaze the pan with Brandy. Add the chicken stock, mustard, sage and cream and turn the heat to high. Whisk frequently and let the sauce reduce to a desired thickness. Add the chicken and the bacon bits back to the sauce and serve.