Tuesday, November 20, 2012

Taste Buds: Double Creamy Mustard Chicken


I copied this recipe forever ago and cannot remember where I got it from might be from home and gardens magazine or somewhere on the internet. Regardless… It is damn tasty and super easy to make. So I wanted to add it to my online list of recipes and eventually to my (what seems like) never going to be completed cook book. I cannot tell you HOW MANY TIMES I am at the grocery store and I want to remember if I have all the ingredients to something I want to cook. Smart phone whips out, I jump on the site and I can double check!

    RECIPE: Creamy Double Mustard Chicken
3 boneless skinless chicken breasts
1 tablespoons of olive oil
1 tablespoons of butter
2 garlic cloves
3/4 cup brandy
2 1/2 tablespoon Dijon mustard
2 tablespoon whole grain mustard
1/4 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste
3 tablespoons of corn starch
garnish with chopped chives.

1. Cut the chicken breasts in half lengthwise so you have six thinner chicken cutlets. Salt and pepper both sides.
2. Heat oil and butter in a large skillet over medium heat. Cook chicken on both sides until nicely golden brown on the outside and almost done on the inside. Remove chicken from skillet and set aside.
3. Add garlic and butter to the pan and sauté for a minute. Pour in brandy and let liquid reduce in half. This will take a few minutes.
4. Stir in both mustards and then add the cream and chicken broth. Simmer the mustard sauce on low heat until reduced a little more than half. It should be thick like the consistency of gravy.
5. Once the sauce is thick add the chicken back to the pan and allow the chicken to finish cooking through and get warm, about five minutes.

Serve over rice or mashed potatoes and garnish with chopped chives... yummmmm!

Makes 6 servings

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