Brandy Mustard Cream Sauce Recipes

PORK MEDALLIONS WITH BRANDY CREAM SAUCE

Pork Medallions with Brandy Cream Sauce image

I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

12 ounces uncooked linguine
1 pound pork tenderloin, cut into 1-inch slices
1/4 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter, divided
1-3/4 cups sliced baby portobello mushrooms
5 green onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups heavy whipping cream
1/4 cup brandy
2 tablespoons minced fresh thyme
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 plum tomatoes, seeded and chopped
2 tablespoons shredded Parmesan cheese

Steps:

Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

Nutrition Facts : Calories 937 calories, Fat 55g fat (29g saturated fat), Cholesterol 210mg cholesterol, Sodium 577mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE

Chicken Breasts With Brandied Mustard Cream Sauce image

I think this was from the Commissary Cookbook but I'm not sure now. This recipe states: The piquant, mustard-tinged sauce is especially good and would be equally at home on sautéed veal, calf's liver, or fish." Time doesn't include clarifying the butter.

Provided by Oolala

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter, clarified (see note below)
2 teaspoons shallots, minced
1/2 cup dry vermouth
2 tablespoons brandy
5 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream
2 teaspoons parsley, minced

Steps:

Preheat oven to 200°F.
Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
Mix the flour with the 1 teaspoon each of salt and of pepper.
Dredge the chicken in the seasoned flour and shake off the excess.
Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
Remove from the skillet and keep warm in the oven.
Discard any butter left in the pan.
Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.

Nutrition Facts : Calories 521.4, Fat 35.4, SaturatedFat 21.4, Cholesterol 180.5, Sodium 979, Carbohydrate 14.8, Fiber 0.8, Sugar 0.3, Protein 30.6

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