Wednesday, April 3, 2013

Chicken with Mustard Whiskey Cream Sauce

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I don't know what my new obsession is with Dijon mustard, but all of a sudden I think it's the best thing since sliced bread. Not that I didn't enjoy it before, but I would usually spread some on a sandwich and call it a day. I found it turned all three of these salmon recipes over the top, and it did the same with these chicken tenders. And now add this one to the list. Plus there's liquor involved! You're welcome.
I love the kick that the Dijon gives the sauce, which is why I think I'm such a fan. I'm not a whiskey drinker regularly, but the alcohol cooks off in the process and it leaves a subtle nutty flavor. Brandy would also be good in this recipe. I topped it off with a little heavy cream (it was all I had on hand, but use something lighter if you prefer), and it created a quick and delicious dish. Enjoy!

Printable Recipe

  • 6 boneless, skinless chicken breasts, thinly sliced
  • 1 tbsp. olive oil
  • 1 tbsp. light butter
  • 3 tsp. garlic, minced
  • 1/2 cup whiskey
  • 1/2 cup chicken broth
  • 1 tbsp. Dijon mustard
  • 1 tbsp. grainy Dijon mustard
  • 1/4 cup heavy cream
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until golden brown and cooked through. Remove from skillet.

Reduce the heat to medium. Add the garlic to the pan and saute for 30 seconds. Pour in the whiskey and chicken broth (be careful if you are adding the alcohol over an open flame). Allow the mixture to to come to a boil. 

Once mixture is boiling, stir in both mustards, the cream, salt and pepper. Add the chicken back into the pan and cook for 2-3 more minutes or until chicken is heated. Serve chicken immediately with mustard sauce.

Source: SK Original

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