Chicken With Sherry-Mustard Cream Sauce
A quick pan sauce is an easy way to transform chicken cutlets from dull to delicious with just a few ingredients and a couple of minutes. The combined flavors of the sherry, dijon-style mustard and cream go nicely with egg noodles and side dish of roasted fresh carrots (see recipe notes).
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
- 1 tablespoon olive oil
- salt, pepper, paprika
- 4 cloves garlic, finely chopped
- 2 tablespoon butter
- 1/3 cup dry sherry
- 3 tablespoon Dijon-style mustard
- 1/2 cup heavy cream
Pound the chicken cutlets to 1/2-inch thickness. Brush with olive oil, season with salt, pepper and paprika.
Melt butter in a large pan over medium heat. Add the chicken and cook for 3 to 4 minutes per side until lightly browned and no longer pink in the center. Transfer to a plate and keep warm.
Add the garlic to the pan and sauté until soft and fragrant, about 2 minutes. Deglaze the pan with the sherry, scraping up any browned bits that may have accumulated on the bottom. Allow to simmer for about 2 minutes, the whisk in the mustard and blend well. Slowly whisk in the cream and continue stirring until the sauce is hot and slightly thickened, 1 or 2 minutes.
Top the chicken with the sauce and serve.
Makes 4 servings
To roast fresh carrots: Preheat the oven to 400°F. Peel 1 lb. of carrots and cut them crosswise into 2-inch pieces. Cut the thickest portions in half again, lengthwise. Place them in a bowl, season with salt and pepper, drizzle with a bit of olive oil and toss to coat. Arrange them in a single layer on a baking sheet and roast for 20 minutes, or until tender, slightly wrinkled and caramelized.