New York chef Michael Lomonaco modelled this on one of his favourite classic bistro dishes: Steak Diane. He calls it “a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced with cognac.” He recommends roasted garlic mashed potatoes as a perfect accompaniment because the potatoes will soak up the sauce. Or serve it with fries and an ice-cold Belgian beer. It is now one of my go-to chicken recipes.
2 tbsp butter
Four 8-oz/250g skinless, boneless chicken breasts, slightly pounded, flattened
Fine sea salt and freshly ground pepper
3 tbsp chopped shallots or onion
½ cup brandy, apple brandy, pear brandy or bourbon
½ cup dry white wine
3 tbsp Dijon mustard
1½ cups chicken stock
½ cup whipping (35%) cream
3 tbsp minced fresh chives
Heat butter in wide, heavy skillet until it begins to melt and foam. Season chicken with salt and pepper. Add to skillet; brown over medium-high heat on both sides, about 5 minutes per side. Transfer to plate; cover with foil to keep warm.
Add shallots to skillet; cook over medium heat until softened but not browned, about 2 minutes. Reduce heat; add brandy, scraping up browned bits from skillet. Cook a few minutes. Add wine, raise heat to high and bring it to a boil. Whisk in mustard; cook about 1 minute. Pour in chicken stock; cook 2 to 3 minutes more.
Stir in cream and bring just to a boil. Stir in chives. Return chicken to skillet; cook over medium-low heat until sauce thickens slightly, 4 to 5 minutes.
Makes about 4 servings.