Chicken with Mustard Cream Sauce

This recipe is the bomb diggity. You are going to want to kiss me on the mouth after you make this. It's not just good, it is REALLY good. It is also REALLY easy and almost impossible to screw-up. The only thing you need to be careful about is not over-cooking the chicken. It's better to under-cook it initially and then finish cooking it in the sauce instead of having chicken jerky because you over-cooked it.

Chicken with Mustard Cream Sauce

Ingredients:

• 4 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 whole Garlic Cloves, Minced
• 1 cup White Wine (I used 2 buck chuck from Trader Joe's)
• 1 Tablespoon (heaping) Dijon Mustard  (I use the the dijon mustard w/white wine from TJ's)
• 1 Tablespoon (heaping) Grainy Mustard (I use the whole grain dijon from TJ's)
• 1/4 cup (to 1/2) Heavy Cream
• 1/4 cup (to 1/2) Chicken Broth
• Salt And Pepper, to taste

Directions:

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets.  You could also pound the breast flat to 1/4 inch thick if you want to have larger pieces. 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. You can cook the chicken in batches if it won't all fit in your skillet. Don't worry about covering it because it will go back on the heat later.

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 wine being careful if cooking over an open flame. Then just let the wine bubble up and cook until it's reduced by half.

Throw in the mustards and whisk to combine, then whick 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 and some crusty bread.