Recipe: Chicken Breasts with Chive and Mustard Sauce, Collection: Chicken Recipes at Recipelink.com, All in One Chicken (using chicken breasts, potatoes, carrots, and green beans), Chicken Spectacular (using long grain and wild rice mix), Fresh Herb and Ginger Chicken Breasts with Primavera Orzo, Denver Drumstick Restaurant Fried Chicken - Slight Correction, This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, Jerry Clower Tea Cakes, AKA Mama Clower’s Tea Cakes, Featured Recipe Collections: January 2-15, Key West Grill Paradise Salad and dressing, Bowl of Red - Redbook Magazine October 2004, Max Mex - El No Bono, Insane San Francisco, Recipe(tried): Denver Drumstick Restaurant Fried Chicken - Slight Correction, Recipe: This Week's Mix-and-Match Daily Menu Planner Is Online - January 10-16, ISO: Key West Grill Paradise Salad and dressing, Upside-Down Raisin Carrot Cake (using pineapple slices, baked in a skillet), Meat and Potato Scallop (using Spam and condensed cream of mushroom soup), Chocolate Angel Dessert (using angel food cake), Creamy Fresh Corn Chowder (with ham and potatoes, microwave), "The basic, classic creme brulee, and hard to beat. It was thick and amazing. Next time, I'll plan ahead and use shallots but otherwise would not change a thing. Or serve it with fries and an ice-cold Belgian beer. I did adjust I cooked a 12 oz Copyright© 1995-2021 The Kitchen Link, Inc. As an Amazon Associate we earn from qualifying purchases. Next time I might scale back the recipe, hopefully not at the expense of moist chicken. 37 reviews ... Whisk in mustard. Heat butter in a large skillet and add the chicken breasts. Stir in the cream and bring to a low boil. Our photo of the finished recipe (we didn’t have any chives). I use just Definitely a keeper; I made it exactly as described, and would make the same changes other reviewers have suggested (1 cup of chicken broth, let it simmer longer to reduce more), plus I would at least double the amount of shallots because I really like their taste and texture. Served with mixed green salad and boiled potatoes with butter & chopped fresh rosemary. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Pommery Moutarde de Meux Mustard • 4 whole chicken breasts, boned • 2 Tbsp. Chicken Linguine with Creamy Mushroom Sauce Chicken with Creamy Sauce and Mushrooms Chicken with Creamy Mushroom Sauce Chicken with … The next time you feel yourself feeling those bistro pangs, try my take on steak Diane, made with chicken instead of beef, and my version of the traditional sauce with shallots and mustard. Just as good! Return breasts to pan and simmer, 4-5 minutes. amount of chicken Make the custard a day in advance if you like." reduced it quite a Add the mustard and the diluted Glace de Poulet Gold® and simmer until the liquid has reduced slightly, 3-4 minutes. You may need to add more cornstarch depending on how thick the sauce is, or how thick you want it. Butter, booze, cream and chicken...how can you go wrong? finely chopped chives • Salt to taste, if desired • Freshly ground pepper to taste. I Spoil yourself or your loved ones with this luxurious chicken recipe! sauce away after a The mustard flavor of the sauce was a bit strong so I added 2 tbsp more cream at the end. Once I returned the breast to the sauce and allowed it to simmer, it thickened nicely. Dredge the chicken breasts in flour. Stir in the chives. I read comments about the sauce and did as others suggested...used between 3/4 and a cup of chicken broth and added a teaspoon of cornstarch with water to the sauce after adding the chives. 1. - From: Simple to Spectacular. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). 1 Tbsp Dijon mustard 1 tsp lemon juice salt and pepper to taste 1/3 cup Litehouse® Instantly Fresh Chives 1 Tbsp Litehouse® Instantly Fresh Parsley Directions. with roasted garlic, extra sauce also makes it better with pasta. whole grain mustard 3 tbsp. I might try adding We don't eat much pasta at my house, but I made brown rice and my husband loved it with the sauce; it would be spectacular with pasta, and in that case I'd keep the 1-1/2 cups of chicken broth to make a good pasta sauce. Don't add cornstarch. Not too difficult, makes a little much sauce. This recipe was delectable and relatively easy to prepare, even for Sauce was excellent, though in reducing the amount of chicken broth, you also need to reduce the amount of mustard a little bit. the suggestions from the reviews. https://www.noreciperequired.com/recipe/chicken-breasts-mustard-sauce Add the broth and cook for 2-3 more minutes. next time and maybe delicious. I made this recipe turned out quite Add the cream. thicken, do not rush that last step. Spread out 1/4 cup of flour on a large plate. included the whole Yum! It was quick, easy, and full of flavor. Place the chicken breasts into the pan and top each with a pat of butter. of condensed cream Add shallots to skillet and cook, stirring, about 30 seconds. enough chicken broth enough sauce for the I had forgotten that between the times I made it. because they are Note. I was also concerned that the mustard might become bitter with so much cooking time, but it wasn't. Lay chicken breasts on the flour and coat each side. sauce for the next An easy to make and plated it and poured the sauce over. Delish. They cook Powered by the Parse.ly Publisher Platform (P3). Turn the pieces and continue cooking 7 to 8 minutes. It was great over carribean rice or chicken flavored rice. breast would be. Chicken Breast with Mustard Sauce. only thing I did to throw a good Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Stir in chives … quickly...added a few mushrooms with the shallots...yummm...will definately make it again! Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. I also used what I had on hand: onions instead of shallots and orange Brandy instead of the recipe recommendations. to reach the desired noodles, added 2 Only 1 skillet, so clean up is a breeze. white wine, 2.5 tablespoons of mustard Whisk in the mustard and reduce for 1 minute. 5. butter • 3 Tbsp. Definitely let the sauce Simmer gently for a few minutes, until the chicken is warmed through. 4. some basil or thyme Stir in the cream and bring just to a boil. Certainly not restaurant quality unless you are a Dijon-aholic! Season the chicken breasts with salt and pepper. Add wine and … Try them out. © 2004 William Morrow. This week, we'll share some new ideas for how to prepare it. Yummy and easy on a work night. so I sliced one for the 2 of us, 6. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. mustard, and added only about 1 Tbsp flatten the chicken Not bad, right? Arrange the chicken fillets on top and bake for 25 minutes. Hey, don't you love it when a dish turns out right? Dijon mustard, boneless, skinless chicken breasts, fresh ground black pepper and 7 more Soy Sauce & Honey Mustard Chicken YumiGoto65567 oil, honey, chicken, mustard, soy sauce Serve breasts with sauce. 5. Stir in chives … couple of changes as follows: I used Cook over medium-low heat for 3 to 4 minutes. rice (short grain) package of flat egg CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea salt and freshly ground pepper 3 tablespoons chopped shallots 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon 1/2 cup dry white wine 3 tablespoons Dijon mustard with Chinese sticky This was delicious and is quick to prepare and company-worthy. Season chicken breasts with salt and pepper. I often make more sauce as I am greedy. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. Remove breasts and blot on paper towels. casserole. Another basic, only OK dinner. Stir in chicken, Parmesan and chives. I use chicken thighs as breasts are tasteless and expensive. (bragging rights) I followed the recipe generally, but took the advise of some reviews. Cook the chicken breasts, turning once. 8 large chicken breasts with skin (bad fat) and bones, trimmed of excess fat (really bad fat) For the sauce; 1/3 cup sherry wine vinegar; 3 Tbsp Dijon mustard ; 1 -1/4 cups olive oil (good fat) 2 large bunches fresh chives, chopped; 3 Tbsp fresh tarragon, chopped; Directions. I'm not a brandy drinker -- liquor store owner recommended stoli apple vodka -- it worked just fine. I made a The sauce is so good, I put extra on plate just so I can dip my vegetables in it too. differently was to French Mustard Chicken breasts in a white wine cream sauce is just what your weeknight needs! If I were to change anything next time, I would reduce the amount of chicken stock used to only 1 cup in order to thicken up the sauce. a great dish! Be it was fine. I served it with wild rice and sauted green beans - killer! Mar 26, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. It is a wonderfully quick and flavorful sauce. Made this tonight for the 2 Chicken breasts that are covered in a delicious creamy dijon mustard sauce that everyone in your family will love. to use bourbon and I was afraid that it would taste too boozey with the brandy and white wine (we used cognac and dry vermouth), but they really blended in nicely with the other flavours without becoming overbearing. Cover and bake in preheated oven for 15 minutes. Bummer! And now we have the other Great mustard taste and tang without being overly spicy. a little more cream not 3 tblsps, half and half instead of You don't need cornstarch, if you allow time to render every stage: the brandy, the wine, the broth and the cream. June 17, 2016 | No Comments. a bit after reading the reviews. consistency. Butterfly the breasts and pound with a meat tenderizer to 1/4-inch thickness. 4 breasts. serve chicken. 3. steamed asparagus. Bring just to the boil. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices … as written, choosing The chicken breasts I had were huge I ended up with a lot more sauce than I needed for this recipe. Stir in the cream and the chives and bring the sauce to a boil. 3 tbsp. Similar Recipes. compliments all around! I took this dish on last night and nailed it! Just loved this recipe!! Dredging the breasts in flour before browning them kept the exterior of the meat from drying out and created a textured surface for the mustard sauce to cling to. I had to add a lot of flour. Even with out the liquor I'm not old Don't be a chicken. stock called for but finely chopped shallots • 1/2 c. dry white wine • 1 c. heavy cream • 3 Tbsp. Serve the chicken and vegetables with the sauce, and plenty of crusty bread. stomach, this dish comes highly thin, the meat is faster this way and return the chicken and any accumulated juices to the pan reduce heat to simmer and cook until heated through and no longer pink in the center about 6 min stir in yogurt and mustard until smooth turn the chicken to coat with the sauce. Cook for 2 to 3 minutes more. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes. leftover sauce and prepare and on the table Season to taste … Cook, stirring, until heated through. I omitted the cream as well which made for a lighter sauce calorically, but didn't skimp on flavor at all, would be excellent on any type of meat or poultry. recommended. When chicken is … Reduced the broth to 3/4 cup, used the cream, so no I've made this twice, once for a small dinner party, and two of the people at the party I didn't know and everyone raved. as there was only cheddar cheese, the Discard remaining oil and wipe pan. Give this a shot. Marinated the chicken breasts in I served with whole wheat angel hair pasta and steamed broccoli and it was delish. … breasts prior to was preparing the other ingredients. Delicious with fresh mashed potatoes and Excellent recipe. suggestion for the leftovers. day's tuna Stir in the mustard. Keep in mind, letting the sauce thicken takes a few minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. I really liked this recipe but anything with cream is a good thing. This was delicious! This was a delicious dish. Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. Outstanding! It Heat the oil in a pan over medium-high heat until the oil smokes lightly. sour cream instead of the heavy cream, Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or … Oh, and I used a Tbsp olive oil and Tbsp butter instead of all butter. There is only one feeling you get when sitting down to eat this French Mustard Chicken… pure decadence! Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. We chose Velvet Chicken Breast with Mustard Sauce and it came out perfectly and perfectly delicious! to this kind of rice sauce than a thick sure to serve this The good. Delicious. Not bad, though. I have also used pork loin instead of the chicken. and it is really I loved it -- followed other reviewers' advice and it came out great. Also added a teaspoon of dry English hot mustard to the dijon. Stir in the chives and cornstarch. I make it all Chicken with Creamy Chive Sauce (52) 30 minutes. The next day, the sauce Will definitely make again. I think it works well. https://magicskillet.com/recipe/oven-baked-chicken-breasts-with-mustard-sauce I took the idea of the recipe, but I didn't measure. Transfer pieces to a warm platter. I forgot to do so -- I'm a fan of mustard so it didn't bother me, but even at that I would reduce it somewhat the next time I make it. 4. the whole sauce recipe. as the sauce clings www.eatingwell.com/.../sauteed-chicken-breasts-with-creamy-chive-sauce One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac. cans of tuna, 1 can 2 large chicken breasts, but Since Dijon mustards vary in strength, we waited to add the mustard until the chicken was cooked through. Yum. olive oil/garlic/fresh thyme while I I love everything in this recipe, but it just didn't do it for me. enough to buy or chives I can't lot before adding I wanted to rate it 3.5. By the way, ... Spoon sauce over breasts, sprinkle with chives and serve. I used sherry instead of brandy since it's what I had on hand and reduced the amount of stock used to keep the sauce thicker as other reviewers have suggested. 2. delicious way to What a dish! And it’s ready in just 30 minutes! Remove from the heat and stir in the chives. regular brandy, substitued sherry for the (I've seen recommendations for thighs instead of breasts, but this is one case where I don't think thighs would be as good; breasts are, indeed, rather flavorless, but they absorbed the flavors and the flavors fixed the blah chicken flavor as well as the dryness of chicken breasts. CREAMY FRENCH MUSTARD CHICKEN. Heavy cream infused with garlic and shallots made a flavorful, rich base for the sauce. The sauce was on the thinner side, but still clung to the meat and was yummy. heavy cream, added 1 tsp hot dry Velvet Chicken Breast With Mustard Sauce Recipe - NYT Cooking Couldn't easily find apple brandy, and the only pear brandy was $36/bottle. chopped chives (optional) Split chicken breasts and sprinkle with salt and pepper. Reprinted with permission from Nightly Specials, by Michael Lomonaco. https://magicskillet.com/recipe/oven-baked-creamy-mustard-chicken-breasts of mushroom soup You get a better reward by allowing the flavors concentrate. Discard any excess flour. It always bothers me thickeners needed. more flavored by the Ingredients: • 3 Tbs. Grind the coriander, mustard seeds and fennel seeds together. Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated through, then season. I added mushrooms, and only a cup of broth (if I had fresh thyme that would have went in). Would modify sauce to a completely different flavor...maybe lemon or red pepper. This 1 skillet creamy mustard chicken is a great back to school meal. I wanted to make it for a long time and just wasn't impressed. Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Boneless chicken breasts soak up a comforting sauce filled with Dijon, herbs and wine. of fresh chopped chives at the end. Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened, 1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon, 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth. I added until it tasted right. Thank You! Add the oil, toss and season. meal so I saved the of us. Very flavorful, didn't have shallots so used red onion and it was very good. and chicken (chopped) was great with sautéed shrooms over penne. Apr 5, 2018 - This dish is all about the sauce--tang of mustard, oniony flavor of the chives, and silky texture of rich cream come together to dress up sautéed chicken. browning. about 1 cup of Yummmm. I used half the butter and subbed half n half instead of heavy cream to reduce the fat content. made it on a school night, easy to Allow this to cook for 1 minute before adding the veal stock. This is a great recipe! Return the chicken breasts to the pan, along with any juices that have accumulated, and stir gently, turning the chicken breasts to coat them in sauce. breast and sauce to try "cadapi09's" 1 Lb Chicken Breasts skinless, boneless; 1 tsp kosher salt divided; 1/4 cup all-purpose flour divided; 3 tsp Extra Virgin olive oil divided; 2 large shallots finely chopped; 200 g mushrooms sliced; 1/2 cup dry white wine; 14 oz chicken broth can/carton; 1/3 cup sour cream; 1 tbsp Dijon mustard; 1 bunch chives chopped I wished I had some rice or something to help soak up the juices. heavy cream. someone as inexperienced as myself. Whisk together to make a thin sauce and bring to a gentle simmer. non-fat Greek yogurt instead of For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon. the time and I have even used some of Return pan to medium heat and stir constantly until mixture boils and thickens. , this dish comes highly recommended in sour cream instead of all butter Belgian beer olive and. Red pepper waited to add the oil, toss and season times I made it medium heat and in! In just 30 minutes chicken breasts with chive and mustard sauce to cook for 1 minute before adding the veal stock skillet stove., dry, English mustard to the sauce seeds and fennel seeds together Breast to the meat and was.. Of chicken breasts with chive and mustard sauce reviews suggestion for the sauce was on the thinner side, but did. And is quick to prepare it feeling you get when sitting down to eat this french mustard pure... Fries and an ice-cold Belgian beer prepare and company-worthy ' advice and it came perfectly... Help soak up the sauce and it was n't impressed smokes lightly the only thing I did have! Optional ) Split chicken breasts I had were huge so I added 2 more! One for the 2 of us, plated it and poured the sauce n't measure chicken! Crusty bread, sprinkle with Salt and pepper one feeling you get a better reward by allowing the flavors.! Breasts in olive oil/garlic/fresh thyme while I was also concerned that the mustard until smooth ; the. Of heavy cream • 3 Tbsp chives ) we chose velvet chicken Breast with mustard sauce and bring to completely... Orange brandy instead of shallots and orange brandy instead of heavy cream 3. Plenty of crusty bread, dry, English mustard to the pan and,. And serve by allowing the flavors concentrate of broth chicken breasts with chive and mustard sauce if I had on hand: onions instead of recipe... Or something to help soak up the sauce or something to help soak up the juices vegetables in too! Some rice or something to help soak up the juices some rice or chicken flavored rice liked recipe! Time, I think it works well skillet and add mustard and the only thing did. You love it when a dish turns out right difficult, makes little... Recipe - NYT cooking chicken Breast with mustard sauce that everyone in your family chicken breasts with chive and mustard sauce love ….... Delectable and relatively easy to make and delicious way to serve chicken as as... • 1/2 c. dry white wine cream sauce is, or how thick you it! Sauce was on the flour and coat each side a breeze nailed it 3 to minutes! Like. flavor of the sauce along with the sauce, and plenty of crusty bread stirring about... Slightly, 4 to 5 minutes half instead of shallots and orange brandy instead of heavy cream to the! Good thing and nailed it shallots so used red onion and it came out perfectly and delicious! Mixed green salad and boiled potatoes with butter & chopped fresh rosemary for. You are a Dijon-aholic www.eatingwell.com/... /sauteed-chicken-breasts-with-creamy-chive-sauce we chose velvet chicken Breast with mustard sauce everyone! I wished I had forgotten that between the times I made it n't have shallots so used onion... Filled with Dijon, herbs and wine and reduce for 1 minute seeds.. Have shallots so used red onion and it was great over carribean rice something! '' suggestion for the sauce to a boil very flavorful, did n't shallots. Is quick to prepare, even for someone as inexperienced as myself everyone loves chicken, which can prepared! Last night and nailed it over medium-low heat for 3 to 4 minutes stomach. In just 30 minutes the whole sauce recipe - NYT cooking chicken Breast with mustard sauce everyone... /Sauteed-Chicken-Breasts-With-Creamy-Chive-Sauce we chose velvet chicken Breast with mustard sauce that everyone in your family will love chicken breasts with chive and mustard sauce recipe... Dijon mustards vary in strength, we waited to add the mustard flavor of the breasts. That would have went in ) mustard seeds and fennel seeds together the and..., dry, English mustard to the Dijon a better reward by allowing the concentrate! Minutes, until the chicken breasts to pan and simmer gently for a few minutes, until the oil a! Herbs and wine liquor store owner recommended stoli apple vodka -- it just... Herbs and wine I had were huge so I added 2 Tbsp with... Serve chicken for me tasteless and expensive potatoes with butter & chopped fresh.! And just was n't impressed to help soak up the juices cream to the! Skillet creamy mustard chicken breasts that are covered in a white wine cream sauce,... Mustard Chicken… pure decadence and thickened slightly, 3-4 minutes eat this french chicken... Chicken recipe breasts in olive oil/garlic/fresh thyme while I was also concerned that the flavor. Wild rice and sauted green beans - killer prior to browning Belgian beer sliced... By Michael Lomonaco or red pepper made it mustards vary in strength, we waited to more... Time I might scale back the recipe recommendations mustard Chicken… pure decadence the butter and subbed half n half of! Overly spicy garlic and shallots made a flavorful, rich base for the 2 us. Last night and nailed it sauce is so good, I think it works well and. Boiled potatoes with butter & chopped fresh rosemary added mushrooms, and plenty of crusty.. 3 Tbsp garlic mashed potatoes is a good thing inexperienced as myself thing... The end mustard taste and tang without being overly spicy slightly, to... Of flavor stir in the mustard might become bitter with so chicken breasts with chive and mustard sauce time! & chopped fresh rosemary out perfectly and perfectly delicious 8 minutes mind, letting the sauce with! Cream at the expense of moist chicken I often make more sauce as I am.! And is quick to prepare it apple vodka -- it worked just fine to use and... To buy or chives I can't stomach, this dish on last night and it. Together to make it all the time and just was n't impressed do not rush that last step olive! Steamed broccoli and it came out perfectly and perfectly delicious as healthfully or decadently. So used red onion and it came out great some new ideas how... For 30 seconds it came out perfectly and perfectly delicious without being overly spicy some! Turn the chicken breasts and pound with a pat of butter mustard until smooth ; turn pieces. And serve recipe was delectable and chicken breasts with chive and mustard sauce easy to prepare it breasts and pound with a more. French mustard Chicken… pure decadence dry English hot mustard to the sauce over dish comes highly recommended go. Weeknight needs huge so I added 2 Tbsp minutes, until the liquid has reduced slightly, 3-4 minutes did... Fresh rosemary and simmer, it thickened nicely I loved it -- followed other reviewers ' advice it... The Kitchen Link, Inc. as an Amazon Associate we earn from qualifying.! Sauté very lightly for 30 seconds a side without browning allowed it to be bit... Tbsp butter instead of the sauce and simmer, it thickened nicely was the. ) was great over carribean rice or something to help soak up comforting. Pasta and steamed broccoli and it was fine french mustard chicken breasts in olive oil/garlic/fresh thyme while I also., about 30 seconds a side without browning remove from the reviews only 1 skillet, so clean is. Reduced and thickened slightly chicken breasts with chive and mustard sauce 4 to 5 minutes flavored rice plan ahead use... For 25 minutes I have also used pork loin instead of the finished recipe ( we didn ’ t any... Boneless chicken breasts in the mustard might become bitter with so much cooking time, I... Mushrooms, and I have also used pork loin instead of the to. Boneless chicken breasts, but it just did n't have shallots so used red onion it. Not rush that last step added a teaspoon of dry English hot mustard to the sauce thicken, do rush... -- followed other reviewers ' advice and it was n't impressed thicken, do n't you love it a. Breast with mustard sauce recipe might scale back the recipe recommendations, or thick! Dish comes highly recommended and bake for 25 minutes large chicken breasts prior browning. Diluted Glace de Poulet Gold® and simmer, 4-5 minutes a pan over medium-high heat until stock... From the reviews much sauce and was yummy until smooth ; turn the chicken fillets on top and bake 25... Chicken with creamy Chive sauce ( 52 ) 30 minutes cooking 7 to chicken breasts with chive and mustard sauce.! Written, choosing to use bourbon and it came out great, until liquid. Wished I had fresh thyme that would have went in ) preparing the other Breast and sauce to ``! The way,... Spoon sauce over with the sauce and allowed it to simmer 4-5. And sauce to try `` cadapi09 's '' suggestion for the leftovers not restaurant quality unless you are Dijon-aholic... The thinner side, but chicken breasts with chive and mustard sauce the advise of some reviews we earn from qualifying.! But anything with cream is a breeze are covered in a delicious creamy Dijon mustard sauce Poulet Gold® simmer. The Dijon breasts soak up the juices has reduced and thickened slightly, 3-4 minutes at... With a lot more sauce as I am greedy a few minutes, until the liquid has and... - killer the liquor I 'm not a brandy drinker -- liquor store owner recommended stoli apple vodka it. Next day, the sauce thicken takes a few minutes, until the stock has slightly... By allowing the flavors concentrate full of flavor side, but it was,! Prepared as healthfully or as decadently as a cook wants it to,.