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Export 11 ingredients for grocery delivery
Step 1
Season the chicken cutlets with salt and pepper on both sides.
Step 2
In a large skillet, turn the heat to medium and add the chopped bacon. Let the fat render out until the bacon is crisp, then remove the bacon with a slotted spoon to a paper towel to drain.
Step 3
Add the rosemary to the skillet and fry for 30 seconds to release the flavors.
Step 4
Add the chicken cutlets in a single layer directly in the bacon fat, and cook for approximately 3 minutes on each side (this time varies with thickness).
Step 5
Once the chicken has completely cooked to 165F, remove the cutlets to a plate, and deglaze the pan with the Brandy, if using, and the chicken stock.
Step 6
Cook for a few minutes until the liquid mostly evaporates, then add the mustard and cream.
Step 7
Turn the heat to high and whisk, incorporating the brown bits from the bottom of the pan into the sauce.
Step 8
Cook the sauce for a couple minutes, until the cream has thickened slightly, then turn off the heat and add the chicken and bacon bits back to the pan.
Step 9
Turn the chicken over in the sauce a few times to coat, then serve.
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