This is the kind of meal you serve to someone that you want to impress such as your spouse, fiancee, or boss. It’s very easy to make and tastes like it took you hours slaving over a hot stove.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes:
It’s delectable, tangy, strange, creamy, and bold! That’s why.”
Yep 🙂
Ingredients
4 whole Boneless, Skinless Tyson Chicken Breasts
2 Tablespoons Bertolli Olive Oil
2 Tablespoons Land O Lakes 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) Great Value Heavy Cream
1/4 cup (to 1/2) College Inn Chicken Broth
Morton Salt And McCormick Pepper, to taste
Instructions
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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Quick Tip: Amount of cream and broth has slightly decreased; add more as needed.
Thank you to Food Network for this great recipe.
