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Preheat the oven to 350 degrees.
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Cut the chicken breasts into cutlets: Place one hand flat on the breast and use a knife to carefully slice through the middle.
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Repeat with the other and youll be left with four smaller cutlets.
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Place them between two pieces of plastic wrap and use a rolling pin to pound them thin.
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Place one to two stalks of broccolini in the middle of each cutlet, sprinkle with salt and pepper, then fold up the edges and secure with toothpicks.
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Prepare an assembly line for breading: a dish with the flour, a dish with the egg mixed with milk, and a dish with the breadcrumbs.
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One at a time, bread the chicken by carefully dredging it in flour, then dunking it in the egg wash, then coating it in the breadcrumbs.
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Set them aside as you coat the other pieces.
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(Be careful not to coat the broccolini.)
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Melt the Land O Lakes Butter with Olive Oil & Sea Salt in a large nonstick skillet over medium heat.
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Add the chicken and brown it on both sides until the breadcrumbs are golden and the chicken is partly cooked, about 3 minutes per side.
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Transfer the chicken to a baking sheet, seam side up, and finish in the oven for 10 minutes.
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While you are finishing the chicken, make the Mustard Cream Sauce: Return the skillet to medium heat and add the garlic, stirring for 1 minute to ensure it doesnt burn.
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Pour in the brandy or wine, whisking, and let it reduce for 1 minute.
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Whisk in the mustard, let it bubble up for 1 minute, then add the broth and let it heat.
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Finally, whisk in the cream and stir until the sauce is thick and bubbly (5-7 minutes).
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Add salt and pepper.
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Serve the chicken with the mustard cream spooned over the top.
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Serve immediately!
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(Recipe sponsored by Land O Lakes as part of their Pin a Meal.
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Give a Meal.
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program.)
