The Pioneer Woman Tasty Kitchen
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Chicken with Mustard Cream Sauce

4.88 Mitt(s) 16 Rating(s)16 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 516 votes, average: 4.88 out of 5

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Level: Easy

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Description

Pan sauces are my life, and this tangy mustard sauce makes chicken (or pork chops…or medium rare steak) delectable. The addition of brandy gives it a decidedly different edge.

Ingredients

  • 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
  • ¼ cups (to 1/2) Heavy Cream
  • ¼ cups (to 1/2) Chicken Broth
  • Salt And Pepper, to taste

Preparation

*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.

5 Comments

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Faith on 4.1.2014

So far, each and every recipe of Ree’s I have tried has been a winner, and this is, too. I had an “airplane” sized bottle of cognac plus some chicken broth which I used for the alcohol in the sauce. Husband and I could’ve eaten a bowl of the sauce by itself – so tasty!

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Deanna F on 7.8.2013

Pam – My husband and I don’t drink either. I used chicken stock and it turned out great and will make it again.

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Jennifer DC on 3.16.2012

Suggestions for not cooking with alcohol – I have used chicken, beef, vegetable stock or fruit juices – specifically apple juice, orange juice, lemonade, cranberry juice or fresh squeeze citrus juice with enough water to get the liquid that you need. In this recipe, to keep just the mustard flavor, I’d use more chicken broth.

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livsgrandma on 2.28.2012

I made this last night and my husband was very impressed!!! Super delicious.

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Pam McGlone on 2.27.2012

Ree,
I’m a non-drinker and have never purchased liquor and can’t really afford it. What could I use in this recipe to replace the brandy to give it flavor? See you in Columbus! Thanks, Pam McGlone

16 Reviews

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wendy on 8.27.2014

I used white cooking wine and added sliced mushrooms….served with mashed potatoes…it was scrumptious!!

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Emily on 7.31.2014

I have made this both with white wine and brandy, and both are wonderful and each distinct. I will probably rarely make it with brandy as i never have it on hand (and usually have white wine), and the wine sauce is so good. This recipe is worthy of company or a weeknight dinner. My family loves it, even the little kids.

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teresa on 6.9.2014

I didn’t have cognac so used sherry instead, it was wonderful!

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Courtney on 4.16.2014

I loved this! So did my partner. As I am maturing so are my tastebuds … you could never get me to eat mustcard 5 years ago. Weird! Now I luuuurve it! … I did cook this in my scanpan tho which made a real mess, I would definately stick to a very non stick pan.

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cbunyan on 6.2.2013

I couldn’t believe how good this was! it was so easy, too. I’ve made it several times and have found that it’s really important to use quality ingredients and not try to shave off calories. Once i used cheaper cooking wine and half and half instead of heavy cream and the result was bitter and inedible. But when I stick to the recipe this dish is amazing.

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