finger lickin’ good. [sautéed chicken breasts w. mustard, brandy & white wine cream sauce]

March 18th, 2011 by | comments

I visited home last weekend to see my family and beloved pup, Chloe. My dad was leaving on a business trip the next morning, so I was glad I got to see him before he left. He half jokingly asked if I was going to make dinner that night, and since I wasn’t doing anything productive, I agreed to his request. I found this recipe for sautéed chicken breasts with a mustard, brandy and white wine cream sauce on the Epicurious website.

The cream sauce was absolutely fantastic. I frequented the stove top a few times too many just to spoon more over my chicken. The subtle woody taste of the brandy with the accent of sweet white wine were a delicious backdrop to the prominent flavor of Dijon mustard. I was extremely tempted to lick my plate clean of the excess sauce.

On that note, I highly recommend making this dish–it’s one of my favorite recipes I’ve made in a while.


2 tbsp. unsalted butter

4-6 skinless, boneless chicken breasts, slightly pounded

Salt and pepper, to taste

3 tbsp. shallots, chopped

1/2 cup brandy

1/2 cup dry white wine

3 tbsp. Dijon mustard

1 1/2 cups homemade chicken broth

1/2 cup heavy cream

Fresh chives, minced, if desired

Asparagus, seasoned with pepper


Heat butter in heavy-bottomed saute pan until it begins to melt and foam. Season both sides of chicken with salt and pepper. Add chicken to the pan and brown on both sides, 6 to 8 minutes on both sides. Transfer chicken to a plate and cover with foil to keep warm.

Add the shallots to the pan and saute until softened, but not browned, about 2 minutes. Lower the heat, move the pan away from the pan, lean away, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out). Return pan to stove and let the brandy evaporate over low heat.

Add the white wine to the pan, raise the heat to high, and bring 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. Return the chicken breasts to the pan and simmer gently until the broth has reduced and thickened slightly, 4 to 5 minutes.

Season asparagus with pepper and sauté in skillet with olive oil until lightly browned, about 3 to 5 minutes.

Plate chicken and ladle sauce on top. Serve alongside vegetables, rice or potatoes.

Taking a wine break with my dad.

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