Chicken with Mustard Cream Sauce Recipe

This recipe comes from the Pioneer Woman Cookbook: [ Ссылка ]

Ingredients:
4 boneless, skinless chicken breasts
Kosher salt and black pepper to taste
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1 cup brandy, white wine, or chicken broth
1 heaping tablespoon Dijon mustard
1 heaping tablespoon grainy brown mustard
½ cup chicken broth
1/3 cup heavy whipping cream
Chopped parsley for garnish

Directions:
Use a sharp knife to slice the chicken breasts in half horizontally, giving you 8 thinner pieces. Salt and pepper chicken on both sides
Heat the olive oil and butter in a large skillet over medium-high heat. Working in batches, add the chicken and cook until it is golden brown and done in the middle, about 3 minutes per side. Remove the chicken to a plate.
Add the garlic to the pan and stir it around for a minute.
Turn off the heat and add in the brandy
Turn the heat back to medium high. Stir the mixture and let the liquid bubble up to deglaze the pan. Cook until the liquid has reduced by half, about 3 minutes
Add the mustards. Whisk them around and let them bubble up a bit.
Pour in the broth and whisk as the mixture heats up.
Pour in the cream and whisk. Add in salt and pepper to taste. Let the sauce come to a gentle simmer. Turn off the heat.
Serve chicken with the sauce on top sprinkled with parsley. Enjoy!

Recipes: [ Ссылка ]

Pioneer Woman Recipes: [ Ссылка ]

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