Monday, July 15, 2013

Chicken with Creamy Mustard Sauce-Pioneer Woman Recipe

This meal...was delicious. It took a little bit for the white wine to condense but wow. The flavor was delicious, very rich. Very filling too. The only thing I didn't do was half the chicken, so there were only 4 breasts. I might try this again and make some chicken tenders maybe? Not sure. But this will definitely be something I make again! 

The Cast of Characters

Cooking the chicken!

Bag Salad...woot woot! 

Chicken cooking in the sauce

My meal, yes my chicken is cut up like a child's LOL
For those that don't want to go to the site for the recipe, here it is:

Pioneer Woman Chicken with Musard Cream Sauce

  • 4 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons 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) Heavy Cream
  • 1/4 cup (to 1/2) Chicken Broth
  •  Salt And Pepper, to taste

Preparation Instructions

*Amount of cream and broth has slightly decreased; add more as needed.
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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