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Steps
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Sequence
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Step
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1 | Cut the chicken breasts in half lengthwise so that you have 8 smaller, thinner chicken cutlets. |
2 | Salt and pepper both sides |
3 | Heat oil and butter in a large skillet over med/high heat. |
4 | Cook cutlets on both sides until nice and golden brown and cooked through |
5 | Remove chicken from skillet and keep on a plate. |
6 | Reduce heat to med and add garlic to pan and saute for a min, stirring to make sure won''t burn. |
7 | Pour in brandy (or wine), being careful if over open flame. |
8 | Let the booze bubble up and cook until reduced by half. Throw in the mustards and stir to combine. |
9 | Then add cream and stir in chicken broth adding more if sauce seems too thick. Taste and adjust what you think it needs. |
10 | Add the breasts back to pan, nestling into sauce. Allow sauce to cook another few min shaking to move things around. |