Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Breasts With Brandied Mustard Cream Sauce Recipe
    Lost? Site Map

    Chicken Breasts With Brandied Mustard Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Oolala's Note:

    I think this was from the Commissary Cookbook but I'm not sure now. This recipe states: The piquant, mustard-tinged sauce is especially good and would be equally at home on sautéed veal, calf's liver, or fish." Time doesn't include clarifying the butter.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 200°F.
    2. 2
      Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
    3. 3
      Mix the flour with the 1 teaspoon each of salt and of pepper.
    4. 4
      Dredge the chicken in the seasoned flour and shake off the excess.
    5. 5
      Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
    6. 6
      Remove from the skillet and keep warm in the oven.
    7. 7
      Discard any butter left in the pan.
    8. 8
      Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
    9. 9
      Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
    10. 10
      Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.

    Ratings & Reviews:


    Nutritional Facts for Chicken Breasts With Brandied Mustard Cream Sauce

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.4
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 21.4 g
    Cholesterol 180.4 mg
    Sodium 978.9 mg
    Total Carbohydrate 14.8 g
    Dietary Fiber 0.8 g
    Sugars 0.3 g
    Protein 30.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes