Description
Scrumptious breaded chicken with beautiful broccolini inside, topped with a creamy brandy mustard sauce. Divine!
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- 1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
- ⅓ cups All-purpose Flour
- 2 whole Large Eggs
- 2 Tablespoons Milk
- ¾ cups Seasoned Breadcrumbs
- 1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil & Sea Salt
- 3 cloves Garlic, Minced (about 1 Tablespoon)
- ¼ cups Brandy Or White Wine (can Use Chicken Broth As A Substitute)
- 1-½ teaspoon Dijon Mustard
- 1-½ teaspoon Grainy Brown Mustard
- ⅓ cups Chicken Broth, Plus More If Needed For Thinning
- ⅓ cups Heavy Cream
- Salt And Pepper, to taste
Preparation
Preheat the oven to 350 degrees.
Cut the chicken breasts into cutlets: Place one hand flat on the breast and use a knife to carefully slice through the middle. Repeat with the other and you’ll be left with four smaller cutlets. Place them between two pieces of plastic wrap and use a rolling pin to pound them thin.
Place one to two stalks of broccolini in the middle of each cutlet, sprinkle with salt and pepper, then fold up the edges and secure with toothpicks.
Prepare an assembly line for breading: a dish with the flour, a dish with the egg mixed with milk, and a dish with the breadcrumbs. One at a time, bread the chicken by carefully dredging it in flour, then dunking it in the egg wash, then coating it in the breadcrumbs. Set them aside as you coat the other pieces. (Be careful not to coat the broccolini.)
Melt the Land O Lakes® Butter with Olive Oil & Sea Salt in a large nonstick skillet over medium heat. Add the chicken and brown it on both sides until the breadcrumbs are golden and the chicken is partly cooked, about 3 minutes per side. Transfer the chicken to a baking sheet, seam side up, and finish in the oven for 10 minutes.
While you are finishing the chicken, make the Mustard Cream Sauce: Return the skillet to medium heat and add the garlic, stirring for 1 minute to ensure it doesn’t burn. Pour in the brandy or wine, whisking, and let it reduce for 1 minute. Whisk in the mustard, let it bubble up for 1 minute, then add the broth and let it heat. Finally, whisk in the cream and stir until the sauce is thick and bubbly (5-7 minutes). Add salt and pepper.
Serve the chicken with the mustard cream spooned over the top. Serve immediately!
(Recipe sponsored by Land O’ Lakes as part of their Pin a Meal. Give a Meal. program.)
