Sauteed Chicken with Mustard and Sage Cream Sauce

By janicecraig

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

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

Details

Servings 3

Preparation

Step 1

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.