Categories: Chicken
Ingredients
- 4 chicken breasts
- Kosher salt and black pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup brandy, white wine or chicken broth
- 1 heaping tbsp Dijon
- 1 heaping tbsp grainy brown mustard
- 1/2 cup chicken broth
- 1/3 cup heavy cream
- Chopped parsley, for garnish
Directions
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Use a sharp knife to slice the chicken breasts in half horizontally, giving you 8 thinner chicken breast pieces. Salt and pepper the chicken on both sides.
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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 2-3 minutes per side. Remove the chicken to a plate.
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Add the garlic to the pan and stir it around for a minute so it won’t burn. Turn off the heat for a moment and pour in the brandy.
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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.
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Add the mustards, then whisk them around and let them bubble up a bit. Pour in the both, and whisk as the sauce heats up. Then pour in the delicious cream. Whisk the sauce around, add salt and pepper to taste, and let it come to a gentle simmer. Turn off the heat.
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Place chicken on a plate, then spoon on some sauce. Top with a sprinkling of parsley.