Sauteed Chicken with Mustard and Sage Cream Sauce

Great side with this is baked sweet potatoes - the sauce is delicious on the potatoes too!

Sauteed Chicken with Mustard and Sage Cream Sauce
Sauteed Chicken with Mustard and Sage Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 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

Directions

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.

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