This quick one skillet chicken with mustard cream sauce is deliciously hard to resist. Serve it with your favorite sides for a weeknight meal.
How many of you woke up to piles of snow yesterday? According to the internet, my hometown Rochester (where I am currently for the holidays) got 9 inches. But when my dad went outside he thought we actually accumulated a foot in our location. And the best part is, this is a town that knows how to deal with snow. Whether it’s 9 inches of 12 it’s a piece of cake. But regardless, it was definitely a great day to cozy up.
For the many of you who will be partaking in resolutions of healthier eating in 2013, make this chicken NOW or be prepared to cheat a little on that resolution. Not only is there heavy cream in the mustard sauce, but brandy as well. To make it even better, it’s all made in one skillet in under 30 minutes. It’s pretty much impossible to resist. As such, I like to serve this with a side of roasted vegetables and maybe mashed cauliflower.
One year ago: Cranberry and Orange Granola
Two years ago: Chicken Scallopine with Sage and Fontina Cheese
- 2 boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup brandy (or white wine if preferred)
- 1 Tbsp Dijon mustard
- 1 Tbsp grainy mustard
- 1/4 cup heavy cream
- 1/4 cup reduced sodium chicken broth
- Salt and pepper, to taste
- Fresh thyme, for garnish (optional)
- Butterfly the chicken breasts in half lengthwise so that you have four smaller, thinner chicken cutlets. Season both sides with salt and pepper.
- 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 for 1 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. Let simmer until reduced by half.
- Add mustards and whisk to combine, then whisk 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 or vegetables, spooning the sauce over the top and sprinkling with fresh thyme (if using).
Source: Halved from Tasty Kitchen.
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Post updated 12/29/2022, photo above is the original.