Wednesday, April 8, 2015

A Pioneer Woman Recipe!

I found this recipe on the Pioneer Woman's cooking site. I knew I would love it as soon as I saw the title!  Then I tried it and I was right...I loved it! Very easy to make! I tweaked it slightly to make it less fattening and to make the sauce thicker. And I used white wine instead of brandy. I also added parsley for color. I think I'll try it with the brandy next time...and there will be MANY next times...YUM! Using the white wine made it taste VERY similar to chicken picatta, but more creamy and tangy. I'm posting the recipe with my tweaks.

Chicken with Mustard Cream Sauce
Chicken with Mustard Cream Sauce

4 whole boneless skinless chicken cutlets 
2 tbls. olive oil
2 tbls. butter
3 large cloves garlic - minced
1 cup brandy or dry white wine
1 heaping tbls. dijon mustard
1 heaping tbls. grainy mustard
1/2 cup lite cream
1/2 cup chicken broth with 2 tbls. cornstarch mixed in
salt & pepper
chopped parsley - garnish

Cut the chicken breasts in half lengthwise so that you have 8 thinner cutlets. Salt and pepper both sides of each cutlet.

Heat oil and butter in a large skillet on med/high heat.
Cook cutlets on both sides until nice and golden brown and cooked through.
Remove chicken from skillet and place on a plate.

Reduce the heat to medium and add garlic to the skillet. Saute and stir for only a minute making sure not to burn the garlic.

Then pour in the brandy or wine and stir well, scraping the bottom of the skillet. Let it simmer until reduced by half.
Add in both mustards and stir well again.

Then add the cream and chicken broth with the corn starch. Cook and stir until thickened, then add back in the cooked chicken. Coat the chicken with the cream sauce and heat through.

Sprinkle chopped parsley on top. Serve with potatoes and green veggies!
Serves 6
Here's the link to the original recipe...

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