Chicken Breasts With Chive And Mustard Sauce

Name: Chicken Breasts With Chive And Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened; Fine sea salt and freshly ground pepper; 3 tablespoons chopped shallots; 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon; 1/2 cup dry white wine; 3 tablespoons Dijon mustard; 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth; 1/2 cup heavy cream; 3 tablespoons minced fresh chives

Servings: persons

1
Heat the butter in a wide, heavy-bottomed saute pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
2
Add the shallots to the same pan and saute until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
3
Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
4
Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
5
To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
6
Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
7
For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened, Fine sea salt and freshly ground pepper, 3 tablespoons chopped shallots, and more.

Yes, Chicken Breasts With Chive And Mustard 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.

That's it — enjoy your meal!