{May 26, 2013}
Mustard brandy chicken

Mustard brandy chicken

Kimchi: I like making honey mustard chicken, but I felt like trying something a little different, and gave Pioneer Woman’s recipe a try. It turns out the heavy cream I had was past expiration date so as usual, I ended up not having cream after halfway into a recipe already. The dairy gods must not like me. Maybe next time I’ll consider freezing portions out right away after I open the carton… So my chicken didn’t really have cream sauce. To compensate, I used 2% milk, butter (I don’t think it’ll be necessary to use it next time), and some cornstarch/flour to thicken it up.

This is the first time I’ve used brandy in a sauce. To be honest, I’ve never drank brandy either, ha. But after cooking it and reducing it until it was more than half evaporated, the alcohol was gone. It left a very rich and bitter taste that I think really makes this dish! Since it was on the slightly bitter side, I threw in about a tablespoon of brown sugar because I can 😛 I think if I’m ever going to pan fry chicken anymore, I’m going to cut the chicken breasts in half and pound them from now on (this recipe made me realize it). I hate eating thick chicken breasts that have no flavor on the inside.