Monday, May 4, 2015

CHICKEN WITH MUSTARD CREAM SAUCE ENJOY DAN:

CHICKEN WITH MUSTARD CREAM SAUCE by CHEF DAN:
Serves 4

INGREDIENTS:
 1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breasts halves
2 garlic cloves, minced
1/2-cup Brandy
2 teaspoons Dijon mustard
2 teaspoons stone ground mustard
2 teaspoon Garam Masala
2 tablespoon heavy cream
 2 teaspoons chicken broth
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Place chicken between two pieces of saran wrap.
2.   Pound with cast-iron skillet until 1//2-inch thick.
3.   Season with salt and pepper.
4.   Heat butter and oil in a skillet over medium-high heat, when sizzling.
5.   Cook breSts on both sides until cooked through and golden brown.
6.   Set aside.
7.   Reduce heat to medium; add garlic and sauté for 1 minute.
8.   Pour in the Brandy and let the booze bubble up and cook until reduced by 1/2.
9.   Throw in the mustards , Garam Masala and stir to combine, then the cream and chicken broth.
10.                Add chicken breasts back to the skillet, nesting them into the sauce.
11.                Cook for a few minutes to warm the chicken thoroughly.


ENJOY DAN:                                          BON-APPETITE!!

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