Week 29: Recipe #5--Chicken with Mustard Cream Sauce

I found this recipe on the Pioneer Woman website (see link below).  I wasn't sure initially how my husband would like it, because we don't usually have mustard-y meals, but he really liked the sauce.  Surprisingly, I did, too.  The girls liked the chicken (I didn't put extra sauce on theirs), and the 15 month old ate almost one whole cutlet by herself.  It was pretty easy to make, too.  I would definitely make this again, especially if we were having company.  It's a very different taste for chicken, which I liked.  I served this with mashed potatoes and fruit.  (I would've served it with some greens, but we needed to go to the grocery store, so we went with what we had.)  Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 4 boneless, skinless chicken breasts
• 2 Tblsp. olive oil
• 2 Tblsp. butter
• 3 whole garlic cloves, minced
• 1 c. brandy (or white wine, if preferred--I used the white wine for cooking)
• 1 Tblsp. (heaping) dijon mustard
• 1 Tblsp. (heaping) grainy mustard
• 1/4 c. to 1/2 c. heavy cream
• 1/4 c. to 1/2 c. chicken broth
• salt and pepper, to taste

Preparation:

1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.  Salt and pepper both sides.
2. 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.
3. 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 and open flame.  Then just let the booze bubble up and cook until it's reduced by half.
4. Throw in the mustards and stir to combine, then pour in the cream.  Stir in chicken broth, adding more if the sauce seems to 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.
5. Serve chicken with a green salad, spooning the sauce over the top.

Recipe and link:  http://thepioneerwoman.com/cooking/2012/02/chicken-with-mustard-cream-sauce/