This is a pretty simple chicken recipe that includes a deliciously creamy wine and mustard sauce. Joe even liked it! Here's the link to the original recipe, and if you don't want to click over to that page then you can just check it out here!
Chicken with Mustard Cream Sauce
- 4 boneless, skinless chicken breasts
- 2 T. olive oil
- 2 T. butter
- 3-4 garlic cloves, minced
- 1 c. white wine (or brandy, but I've only tried it with wine)
- 1 T. Dijon mustard
- 1 T. grainy mustard
- 1/4 to 1/2 c. heavy cream
- 1/4 to 1/2 c. chicken broth
- salt and pepper
Cut the chicken breasts in half length-wise so they're nice and thin. Season the chicken with salt and pepper.
Heat the olive oil and butter in a skillet over medium-high heat. Cook chicken cutlets on both sides until cooked through and golden brown. Place chicken on a plate and set aside for later.
Reduce heat to medium and add garlic cloves to the skillet. Cook it for about a minute, stirring to be sure it doesn't burn. Then add the wine or brandy to the skillet. Be careful, it will bubble up and pop on you :)
|This is after adding the garlic and wine.|
Add the two types of mustard to the skillet and stir to combine. Then pour in the cream and broth and whisk together with the mustard. Taste the sauce and add any salt and pepper that you think it might need.
Then add the chicken breasts back to the sauce and let it all simmer together for a few minutes.
We had ours with some roasted baby potatoes and a spinach salad. I poured the mustard cream sauce over everything on my plate. It was that good!
I've got big plans this weekend to finally try out the ice cream maker that Joe's parents gave me for my birthday a couple years ago. My flavor of choice is cake batter ice cream with leftover bits of chocolate cake and icing from the topsy turvy cake. If it's a success, then you'll be seeing it on the blog in the next few days. Have a great weekend!