Chicken with Mustard 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
- 1/2 cup Heavy Cream (more To Taste)
- 1/2 cup Chicken Broth (more To Taste)
- Salt And Pepper, to taste
- Meat
- Chicken breasts, whole Boneless Skinless (4)
- Canned Goods
- Chicken broth (1/2 cup)
- Condiments
- Dijon mustard, heaping (1 Tablespoon)
- Mustard, heaping Grainy (1 Tablespoon)
- Cooking & Baking
- Garlic cloves, whole (3)
- Olive oil (2 Tablespoons)
- Salt and pepper (1)
- Dairy
- Butter (2 Tablespoons)
- Heavy cream (1/2 cup)
- Beer, Wine & Liquor
- Brandy (1 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
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Published February 27, 2012 (12 months ago).
614 people saved this recipe.
