Chicken Breasts with Brandy and Mustard Sauce
This heady brandy sauce that flavors the chicken demands rice or noodles to catch every luscious drop. If you prefer, simply serve the chicken with a crusty French bread for dipping into the sauce. If chicken breasts are very thick, however, pound them to an even thickness
Ingrediënten
- 1 tablespoon olive oil
- 4 chicken boneless skinless breast halves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 garlic clove peeled and minced
- ¼ cup brandy
- 1 cup chicken broth
- 1 ½ tablespoons Dijon-style mustard
Instructies
- Heat the oil over high heat in a large sauté pan.
- Season the chicken breasts with salt and pepper.
- Add the chicken to the hot oil and brown 2 minutes per side.
- Remove the chicken to a plate.
- Add the garlic and sauté 30 seconds.
- Add the brandy and scrape up the browned bits in the sauté pan.
- Stir in the broth and mustard and whisk until the mustard is well mixed.
- Return the chicken to sauté pan.
- Cover the pan, reduce the heat to low and simmer until chicken is completely cooked, about 10 minutes.
- Remove the chicken and keep warm.
- Bring the liquid to a boil and cook 1 minute, or until the volume is reduced by 1/4.
- Arrange the chicken on plates and top with pan juices.
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