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.