Pan sauces are my life, and this tangy mustard sauce makes chicken (or pork chops...or medium rare steak) delectable. The addition of brandy gives it a decidedly different edge.

*Amount of cream and broth has slightly decreased; add more as needed. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.

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This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes:

It’s delectable, tangy, strange, creamy, and bold! That’s why.

But really, guys. So good. Instantly transforms plain ol’ chicken breasts, plain ol’ pork chops, plain ol’ medium rare steak.

Make it for someone you love sometime soon.





The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically airheaded when it comes to taking complete Cast of Character photos) olive oil, butter, chicken broth, salt, and pepper.





Cut the chicken breasts in half like this…

(Nice hand, Ree. You should be so proud.)

(Not.)





So that you wind up with eight smaller, thinner chicken cutlets.





Thoroughly salt and pepper both sides of the chicken…





Then I need you to use your imagination. I need you to imagine that I heated some olive oil and butter in a skillet, then cooked the chicken until it was golden brown on both sides and (just about) done in the middle.





The reason I need you to imagine it is that I inexplicably forgot to take photos of the chicken cooking in the skillet. I was cooking three different things at the time and completely forgot to snap this stage.

Don’t be like me.





Reduce the heat in the skillet a bit, then throw in a bunch of minced garlic. Stir it around and let it cook for less than a minute…





Then pour in the brandy! Oh, and be careful if you’re cooking over an open flame. Turn off the burner temporarily to be on the safe side; sometimes the fumes from the booze can ignite.

About the brandy: you can use dry white wine instead, and most of the time I would probably reach for the wine because it’s a much more familiar, predictable (and dang delicious flavor). But oh, is the brandy a deliciously different experience. Try it sometime!

Let the booze bubble up and reduce by half.





When the liquid has reduced, throw in the mustards. The two different varieties strike a balance between the tangy and the grainy, but you can certainly choose one variety and go with that.





Whisk it around and let it heat up…





Then pour in…





Zee cream!





Whisk it together until it’s nice and smooth…





Then splash in some chicken broth. A half a cup or so is good, but you can add more if it seems too thick.

Then just whisk it together and let this bubble up a bit and start to thicken.





Then add the chicken breasts back into the skillet.





Oh, and don’t let any of the good stuff on the plate go to waste.





Now it’s just about simmering the chicken in the sauce so the chicken becomes fully cooked and the sauce finishes thickening. Shake the skillet around a bit if you need to move things around a bit. Just keep going until the sauce is nice and thick.





Serve one or two pieces of chicken per person, depending on how ravenous they are, and spoon the creamy, tangy, dreamy sauce over the top.





Now that’s a dinner, babycakes. It’s yummy with just a simple salad. Nothing heavy on the side.





Enjoy this, my friends! The mustard gives it a real edge, and the brandy is delightfully different. And it’s a total cinch to make.

Here’s the handy dandy printable: