Chicken Cutlets with Mustard-Herb Sauce

"This delectable pan sauce transforms plain old chicken breasts!"
(serves 4-6)

4 skinless, boneless chicken breasts (about 2 lbs.)
Kosher salt
Freshly* ground pepper, to taste
4 T. Kerrygold* salted butter
2 T. EVOO
3 garlic cloves, minced
1 cup white wine or brandy
2 T. tablespoons grainy mustard
1 cup low sodium* chicken broth, or more as needed
1/3 cup chopped mixed fresh herbs such as dill, parsley or chives plus more for serving
Buttered egg noodles, for serving

Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with S&P. Heat 1 T. each butter and oil in a large skillet over med.-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3-4 min. per side. Remove to a plate. Cook the remaining cutlets in 1 more T. each butter and oil, then remove them to a plate. Reduce the heat to med. Add the garlic and cook, stirring, until golden, 1 min. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 min. Stir in the mustard, then pour in the chicken broth. Add the remaining 2 t. butter and cook, stirring, until the sauce thickens, 1-2 min. Add the herbs and season with S&P. Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

"Rejoice and be thankful!"

Dear Readers, I am off to Vegas thru. Tuesday to see REBA, so will not be posting. Pls. enjoy scrolling through pasts entries, and don't forget to have a lot of FUN!!!

Love,

Chef Deb