Chicken Breasts With Brandied Mustard Cream Sauce Recipe

Name: Chicken Breasts With Brandied Mustard Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup flour seasoned with 1 tsp. each salt and pepper; 1/4 cup clarified butter; 2 tsp. minced shallots; 1/2 cup dry vermouth; 2 T. brandy; 5 tsp. dijon mustard; 1/4 tsp. salt; 1/4 tsp. pepper; 1 cup heavy cream; 2 tsp. minced parsley

Servings: persons

4 boneless, skinless chicken breasts
1/2 cup flour seasoned with 1 tsp. each salt and pepper
1/4 cup clarified butter
2 tsp. minced shallots
1/2 cup dry vermouth
2 T. brandy
5 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 cup heavy cream
2 tsp. minced parsley

1
Preheat oven to 200 degrees. Dredge chicken in flour -shake off excess. Heat butter in skillet until very hot. Add chicken and saute for 5 min. Turn chicken and saute 3-5 min until chicken is cooked. Remove from skillet and keep warm in oven. Discard all but 1T of the butter left in the pan. Add shallots, and saute over med heat for 1 min. Add vermouth and brandy to pan - turn the heat to high and reduce the liquid to 3 T while stirring to scrape up any browned bits. Whisk in the mustard. Add the salt and pepper and whisk in the cream. Simmer over med high heat for 2-3 minutes until slightly thickened. Serve chicken breasts with sauce and dust with parsley.
2
It's important to use clarified butter otherwise the butter will burn at the high heat.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, 1/2 cup flour seasoned with 1 tsp. each salt and pepper, 1/4 cup clarified butter, 2 tsp. minced shallots, and more.

Yes, Chicken Breasts With Brandied Mustard Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts With Brandied Mustard Cream Sauce

How did you like this recipe?

Frequently Asked Questions