Chicken Breasts With Brandied Mustard Cream Sauce - cooking recipe

Ingredients

4 boneless, skinless chicken breasts
1/2 cup flour seasoned with 1 tsp. each salt and pepper
1/4 cup clarified butter
2 tsp. minced shallots
1/2 cup dry vermouth
2 T. brandy
5 tsp. dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 cup heavy cream
2 tsp. minced parsley

Preparation

Preheat oven to 200 degrees. Dredge chicken in flour -shake off excess. Heat butter in skillet until very hot. Add chicken and saute for 5 min. Turn chicken and saute 3-5 min until chicken is cooked. Remove from skillet and keep warm in oven. Discard all but 1T of the butter left in the pan. Add shallots, and saute over med heat for 1 min. Add vermouth and brandy to pan - turn the heat to high and reduce the liquid to 3 T while stirring to scrape up any browned bits. Whisk in the mustard. Add the salt and pepper and whisk in the cream. Simmer over med high heat for 2-3 minutes until slightly thickened. Serve chicken breasts with sauce and dust with parsley.

It's important to use clarified butter otherwise the butter will burn at the high heat.