Chicken with mustard-cream sauce
Description
The recipe won't take much time. The mustard-butter sauce contains cognac, giving the sauce a particularly rich and intense flavor. Serve hot.
Instructions
- 1
Step 1
1. Cut the chicken breasts in half lengthwise to make 8 pieces. Season the chicken with salt and pepper on both sides.
- 2
Step 2
2. Heat olive oil and butter in a large skillet over high heat. Sear chicken breasts on both sides until golden brown. Remove the chicken from the skillet and place it on a plate.
- 3
Step 3
3. Reduce the heat to medium. Add finely chopped garlic to the skillet and sauté for 1 minute, stirring constantly. Then pour in the brandy or white wine (if using). Be careful if cooking over an open flame—the alcohol vapors may ignite. Bring to a boil and cook until the liquid is reduced by half.
- 4
Step 4
4. Add both types of mustard and mix. Then pour in the cream.
- 5
Step 5
5. Pour in the chicken broth. Add more chicken broth if necessary, if the sauce is too thick. Season the sauce with additional salt and pepper to taste.
- 6
Step 6
6. Add the chicken breasts to the sauce. Cook for a few more minutes, shaking the pan if necessary.
- 7
Step 7
7. Place the chicken breasts on a plate, pour the sauce over the top, and serve with a green salad.