If you're not familiar with The Pioneer Woman, she has risen to fame in the last few years. She started out simply writing a blog for her family and friends, which led to her posting recipes, and now she is the host of a Food Network show on Saturday mornings. "Dinnertime" is her fourth cookbook. Saturday evening, I decided to give the Chicken with Mustard Cream Sauce a try. I was hoping it would be similar to chicken I had had once at a friend's house and I wasn't disappointed. (My changes are in italics.)
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) (I actually used chicken broth)
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Grainy Mustard
1/4 cup (to 1/2) Heavy Cream
1/4 cup (to 1/2) Chicken Broth
Salt And Pepper, to taste
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) (or chicken broth) being careful if cooking over an open flame. Then just let the sauce 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. (I didn't need any chicken broth at this point. Maybe I didn't let it cook down enough in the last step.) 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.
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) (or chicken broth) being careful if cooking over an open flame. Then just let the sauce 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. (I didn't need any chicken broth at this point. Maybe I didn't let it cook down enough in the last step.) 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.
I cut the chicken up into bite-sized pieces on plates, and then spooned the sauce over them. Served with green beans and a pasta salad, the chicken made a nice meal. My husband really liked it too, which is always a plus! There are several more recipes in this cookbook that I want to try. If you try this chicken let me know how it turns out!
Find the recipe on The Pioneer Woman's website : http://thepioneerwoman.com/cooking/chicken-with-mustard-cream-sauce/
Find the recipe on The Pioneer Woman's website : http://thepioneerwoman.com/cooking/chicken-with-mustard-cream-sauce/
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