Chicken Breasts with Chive and Mustard Sauce

This sauce is fantastic. Serve with fries and green beans.


The original recipe calls for chicken breasts that have been pounded out. I prefer to butterfly mine instead. It's easier, less messy, and you still end up with meat with a consistent thickness so it cooks consistently.

The original recipe came from Michael Lomonaco, one of my favorite chefs.

Makes: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
Printable Recipe

Ingredients:

• 4 boneless, skinless chicken breasts, butterflied or pounded and flattened
• 2 T butter
• 3 T shallots, chopped
• 1/2 cup Kentucky bourbon
• 1/2 cup dry white wine
• 3 T Dijon mustard
• 1 cup chicken broth
• 1/2 cup heavy cream
• 3 T fresh chives, minced
• 1 t cornstarch

1. Heat butter in a saute pan. Season chicken with salt and pepper and brown on one side, 6-8 minutes. Flip and brown on the other side and done, 6 more minutes. Remove from pan and cover with foil.

2. Add shallots to the saute pan and cook until softened, about 2 minutes. Lower heat, remove pan from heat, and carefully pour in the bourbon. Make sure to lean the pan away from you in case the bourbon flames. If it does, cover with a pan lid. Return to stove and let bourbon evaporate over the low heat.

3. Add the wine to the pan, raise heat to medium high, and boil. Whisk in the mustard and reduce for 1 minute. Add the broth and cook for 2-3 more minutes.

4. Stir in the cream and bring to a low boil. Stir in the chives and cornstarch. You may need to add more cornstarch depending on how thick the sauce is, or how thick you want it.

5. Return breasts to pan and simmer, 4-5 minutes.

6. Serve breasts with sauce.