Chicken with Mustard Brandy Cream Sauce

TPW_1446                     

Serving Size  : 4    
Categories    :

  4          whole  Boneless — Skinless Chicken Breasts
  2          Tablespoons  Butter
  3          whole  Garlic Cloves — Minced
  1          cup  Brandy (or White Wine If Preferred)
  2 1/2   Tablespoon  Dijon Mustard
  1 1/2   teaspoons  arrowroot powder
     1/4    cup  Almond Milk — (to 1/2)
     1/4     cup  Chicken Broth — (to 1/2)
                 Salt And Pepper — to taste

1)  Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

2)  Heat 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.

3)  Add garlic and sauté 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.

4)  Throw in the mustard and stir to combine, then pour in the cream that you have stirred in the arrowroot powder to. 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.



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