Simply Delicious Chicken Breasts

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Roasted garlic mashed potatoes, a recipe already posted, is a perfect accompaniment; the potatoes will soak up the sauce. Or if you prefer, brown rice would be nice also. This recipe is fancy enough for company, and very easy to assemble at the end.

For 4 servings (although I love this sauce and this is what I make for 2 of us, because I want some on my potatoes):

2 t. butter
Four 6 to 8-ounce skinless, boneless chicken breasts, pounded to an even thickness and soaked in milk up to one day. Pork loin steaks work very well too.
Fine sea salt (or Kosher, or regular) and freshly ground pepper
3 small to medium chopped shallots,
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon( Jack Daniels is best)
1/2 cup dry white wine
3 tablespoons Dijon mustard
1/3 cup fat free half and half
2T minced chives, fresh or freeze dried

Heat the butter in a heavy bottomed pan, add the shallots and sauté until they are soft.
Add the burbon or whiskey or whatever you are using* and let it cook until most of the liquid is evaporated. Take care, it could flame, although it has never happened to me.

Add the white wine and simmer for a minute or two, then add the mustard, blending well. Cook until heated through. You may stop at this point and put the sauce away or even freeze it for later use.

To complete the sauce, add 1/3 cup fat free half and half and the chives to the pan. Keep the sauce warm. Add salt and pepper to taste.

Cook the chicken breasts by grilling (consider a George Forman Grill) or pan frying with a spray of Pam. If you have soaked them in milk, dry them off first with a clean towel. Do not use a paper towel, it will stick to the meat.

Place the chicken on a platter or plates and top with the sauce

*I have tried this with apple juice but the result is too sweet for me. The burbon gives it a slightly nutty taste. Experiment with other moisture if you don’t like the whiskey taste. The final product is alcohol free, it evaporates quickly from both the whiskey and wine.