January 13, 2013

Chicken with Mustard Cream Sauce

This is the other PW recipe I mentioned in my last post. While I was looking for potato recipes, I stumbled upon this yummy, easy chicken dish. At first glance, I was nervous about the amount of mustard that it took to make the sauce. I like mustard, but if it was overly-mustardy, I knew I would hear some grumbling from the husband and kiddos. Luckily, the grainy mustard I bought had a touch of sweetness to it, so the sauce was perfectly balanced and not too mustard-ish at all. Everyone loved the sauce (and chicken, as well) and there were no complaints. Best of all, this dish really was not complicated or time-consuming. I was expecting it to be a lot more involved than it was, but instead, it came together very quickly. I served our chicken and sauce with roasted cauliflower and a green salad. I had guilt that the sauce was kinda decadent, so I doubled up on the veggie side dishes to even out the nutritional value some.

Chicken with Mustard Cream Sauce
From: The Pioneer Woman Cooks! website

4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
1 cup Brandy (or White Wine If Preferred)
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Grainy Mustard
1/4 cup (to 1/2) Heavy Cream
1/4 cup (to 1/2) Chicken Broth
Salt And Pepper, to taste


*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that 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 on 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 the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's 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 a green salad, spooning the sauce over the top.

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