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Recipe: Chicken Breasts with Chive and Mustard Sauce

Main Dishes - Chicken, Poultry
CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

2 tablespoons unsalted butter
4 (8 ounces each) 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 (whipping) cream
3 tablespoons minced fresh chives

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.

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. 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.

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.

TO SERVE:
Put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.

Makes 4 servings
Source: Nightly Specials by Michael Lomonaco
MsgID: 371523
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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