Chicken Breasts With Brandied Mustard Cream Sauce Recipes

CREAMY MUSTARD CHICKEN

Steps:

• Heat your cast iron skillet over medium heat. Season the chicken with salt and pepper.
• Add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.
• In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds.
• Add the white wine, dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru.
• Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• *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. Yum and...yum.

BRANDY MUSTARD CREAM SAUCE

Steps:

• Pre-heat a medium sauté pan over medium-high heat. Add the olive oil and sauté the shallot until brown - about 2 minutes. Deglaze the pan by adding the brandy and scraping up any bits of brown on the bottom of the pan. Simmer and reduce the volume of the brandy by half.
• Add the chicken stock, Dijon mustard and heavy cream and whisk until smooth. Simmer gently until the sauce has thickened - about 8 minutes. (If you'd like a super smooth sauce, strain the mixture through a fine strainer to remove the shallots. Otherwise, just continue with the recipe.)
• Remove the pan from the heat, add the butter and fresh thyme and swirl until the butter has melted. Season with salt and pepper to taste and serve.

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE

Steps:

• Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
• Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
• Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

CHICKEN BREASTS IN BRANDY CREAM SAUCE

Steps:

• Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
• In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
• Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
• Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
• Add the mushrooms and saute until most of the liquid has evaporated.
• Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
• Add cream and stir. Add salt and pepper to taste.
• Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
• Serve with the sauce.

CHICKEN WITH BRANDY MUSTARD CREAM SAUCE

Steps:

• Dip the chicken in flour until coated, and shake off the excess.
• Put the butter in a large heavy skillet over medium high heat. When the butter is melted, add the chicken and cook until golden on each side, about 4-5 minutes per side. Transfer to a plate and keep warm.
• Add shallot, brandy and wine to the skillet and bring to a boil, stirring to get all the cooked bits off the bottom. Simmer for 2-3 minutes - the liquid will cook down a little.
• Stir in the mustard, and then the cream. Simmer for another 3 minutes. Season to taste with salt and pepper.
• Spoon a little sauce on each plate, place a chicken breast on top, and spoon more sauce over the top. Garnish with chopped shallots. I like to serve this with slivered steamed carrots and green beans.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE

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.

CHICKEN WITH MUSTARD CREAM SAUCE

Steps:

• Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 200 degrees. Dredge chicken in flour -shake off excess. Heat butter in skillet until very hot. Add chicken and saute for 5 min. Turn chicken and saute 3-5 min until chicken is cooked. Remove from skillet and keep warm in oven. Discard all but 1T of the butter left in the pan. Add shallots, and saute over med heat for 1 min. Add vermouth and brandy to pan - turn the heat to high and reduce the liquid to 3 T while stirring to scrape up any browned bits. Whisk in the mustard. Add the salt and pepper and whisk in the cream. Simmer over med high heat for 2-3 minutes until slightly thickened. Serve chicken breasts with sauce and dust with parsley. It's important to use clarified butter otherwise the butter will burn at the high heat.