CHICKEN WITH MUSTARD CREAM SAUCE RECIPE RECIPES

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CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN



Chicken with Mustard Cream Sauce - The Pioneer Woman image

This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready?

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 10

4 whole Boneless, Skinless Chicken Breasts
2 tbsp. Olive Oil
2 tbsp. Butter
3 whole Garlic Cloves, Minced
1 c. Brandy (or White Wine If Preferred)
1 tbsp. (heaping) Dijon Mustard
1 tbsp. (heaping) Grainy Mustard
1/4 c. (to 1/2) Heavy Cream
1/4 c. (to 1/2) Chicken Broth
Salt And Pepper, to taste

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.

CHICKEN WITH MUSTARD CREAM SAUCE — LET'S DISH RECIPES



Chicken with Mustard Cream Sauce — Let's Dish Recipes image

This easy chicken dish, with a creamy mustard sauce, is on the table in about 20 minutes!

Provided by Danelle

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Steps:

  • Add olive oil to a large skillet and preheat over medium-high heat.
  • Season chicken breasts with salt and pepper.
  • Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
  • Pour chicken broth into hot skillet.
  • Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 366 calories, CarbohydrateContent 2 grams carbohydrates, CholesterolContent 136 milligrams cholesterol, FatContent 22 grams fat, FiberContent 0 grams fiber, ProteinContent 39 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1, SodiumContent 431 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat

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