Chicken Breasts with Chive and Mustard Sauce

Recently my husband and I took my mom to Christines Creekside Inn for dinner.  After much debate over what to order my mom chose chicken breasts in mustard cream sauce.  Throughout dinner she kept making "yummy" sounds and raved about how good her meal was.  I was able to coax one bite from her and it was indeed delicious.  After looking at several online recipes, I chose the one below.  Try it.  I think you will be making "yummy" sounds too!

Ingredients

• 2 tablespoons unsalted butter
• Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
• Fine sea salt and freshly ground pepper
• 3 tablespoons chopped shallots
• 1/2 cup brandy
• 1/2 cup dry white wine
• 3 tablespoons Dijon mustard
• 1 tablespoon brown grainy mustard
• 1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
• 1/2 cup heavy cream
• 3 tablespoons minced fresh chives

Preparation

1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.

2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, add brandy.

3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.

4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.

5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.