Chicken Breasts with Chive and Mustard Sauce Recipe | Epicurious.com
"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. 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. Roasted garlic mashed potatoes is a perfect accompaniment; the potatoes will soak up the sauce. Or serve it with fries and an ice-cold Belgian beer...."
INGREDIENTS
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2 tablespoons unsalted butter
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Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
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Fine sea salt and freshly ground pepper
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3 tablespoons chopped shallots
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1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
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1/2 cup dry white wine
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3 tablespoons Dijon mustard
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1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
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1/2 cup heavy cream
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3 tablespoons minced fresh chives
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