I just HAD to try this recipe right after seeing it on The Pioneer Woman 's blog, plus asparagus is on sale again (hooray!) and I knew it would pair perfectly! We ended up eating it with a Mediterranean quinoa mix and my favorite asparagus ...and it was perfect!
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 used white cooking wine)
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) being careful if cooking over an open flame. Then just let the booze 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. 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.