This was our dinner this evening. It was easy to prepare and quick to cook. Yes, it has cream in it, but once in a while it’s OK I figure. (If you really are opposed to the cream, then perhaps this recipe isn’t for you. But if you love mustard, chicken and everything else in here, then go for it.) I cooked about 1 1/2 lbs. of chicken breasts; they’re the thin ones. This was enough for 3 people. There were 5 thin breasts in the package and actually more mustard sauce than we needed. For more people, just double the chicken and squeeze as much as you can into the pan, or just do chicken in batches. I served this over rice pilaf with a green salad. Thanks to The Pioneer Woman for this recipe.
1 package thin skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter (unsalted)
3 whole cloves garlic, minced
1 cup brandy
1 heaping tablespoon Dijon mustard
1 heaping tablespoon grainy mustard
1/2 cup heavy cream (you can add more for more chicken, if you think you’ll need it)
1/2 cup chicken broth (You can also add more cream here, to taste. I liked it just the way it was, though.)
Kosher salt and freshly ground pepper, to taste
Pat chicken breasts dry on both sides and sprinkle with salt and pepper on both sides. Heat oil and butter in a large skillet pan over medium heat. Cook cutlets on both sides until nice and golden and cooked through, about 6 – 8 minutes. Remove chicken from the pan and keep on a plate.
Add the garlic to the pan, and quickly saute for about 1 minute but don’t burn. Pour in the brandy. Then just let it bubble up and cook until it’s reduced (about 1/2), then put mustards in and stir to combine. Next, add the cream and stir. Mine never got that thick. It was just perfect. Allow sauce to cook for a few minutes to just a slow bubble. Add in the chicken breasts and allow to cook for another minute or so. I prepared the sauce, and when the rice was ready brought the sauce to a low boil and then added chicken. Serve over rice with a little sauce on top. Very tasty.