Recipe Name Chicken w/Mustard Cream Sauce Submitted by lrecheverry Recipe Description Quantity 8 Quantity Unit breasts Prep Time (minutes) 5 Cook Time (minutes) 20 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 4 servings Chicken Breast (Non-Breaded) 2 tablespoons olive oil 2 tablespoons butter 3 cloves garlic minced 8 fliud ounces wine, dry white 1 tablespoon Dry Mustard 1 tablespoon coarse ground mustard 1/2 cup, fluid (yields 2 cups whipped) heavy cream 1/2 cup broth, chicken flavored 1/8 dash salt, to taste 1/8 dash pepper, to taste Steps Sequence Step 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.