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!!