Serves 4
During the summer months I sometimes long for a more formal meal after weeks on end of barbecue chicken and ribs. You can still make it lighter by omitting the pasta as a side dish and selecting fresh summer squash sautéed with onions and fresh dill from the window sill garden.
Ingredients
1 TBSP. canola oil
4 Boneless skinless chicken breasts
Kosher salt or truffle salt
Fresh ground black pepper
2 TBSP. unsalted butter
2 TBSp. minced shallots
2 cloves garlic, minced
1 TBSP. Dijon mustard
1 TBSp. Worcestershire sauce
½ cup heavy cream
¼ cup brandy
Fresh minced parsley and chives
Kosher salt
Fresh ground black pepper
Directions
- Heat medium skillet over med/high heat with oil. Season chicken and sauté about 5 minutes per side. Remove and place on plate- cover.
- Melt butter in the same pan and add shallots and garlic, sauté slightly, about 45 seconds. Deglaze pan with brandy, and scrape bottom of pan to mix in browned pieces.
- Whisk in mustard and Worcestershire. Remove from heat and whisk in heavy cream. Add chicken, re-season and add parsley.
- Serve with sautéed summer squash with fresh dill
