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Export 8 ingredients for grocery delivery
Step 1
Dip the chicken in flour until coated, and shake off the excess.
Step 2
Put the butter in a large heavy skillet over medium high heat. When the butter is melted, add the chicken and cook until golden on each side, about 4-5 minutes per side. Transfer to a plate and keep warm.
Step 3
Add shallot, brandy and wine to the skillet and bring to a boil, stirring to get all the cooked bits off the bottom. Simmer for 2-3 minutes – the liquid will cook down a little.
Step 4
Stir in the mustard, and then the cream. Simmer for another 3 minutes. Season to taste with salt and pepper.
Step 5
Spoon a little sauce on each plate, place a chicken breast on top, and spoon more sauce over the top. Garnish with chopped shallots. I like to serve this with slivered steamed carrots and green beans.
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