Oh, boy…is this ever good! I’ve made breaded chicken breasts stuffed with all sorts of delicious ingredients through the years: mushrooms, ham, cheese,
spinach, and other various things. But this one, stuffed with delicious broccolini and topped with a creamy mustard-and-brandy sauce, is definitely my
current favorite! So much flavor going on, and it can be elegant enough for company or casual enough for just a weeknight meal.
This recipe is extra good because it’s cooked in butter. Let’s face it—that’s why it’s so darn delicious. Not only does the butter make the
golden crust of the chicken absolutely perfect, it also serves as the foundation of the gorgeous sauce.
This dish involves a few steps, but none of them are complicated in the least! Just follow along and you’ll see:
First, preheat the oven to 350 degrees.
Next, make the breading assembly line! You need a dish of flour, a dish of egg mixed with milk, and a dish of seasoned breadcrumbs. The perfect ingredients
for the perfect breading.
Next, prepare the chicken by slicing it into cutlets: Place your palm on the top of each chicken breast and use a knife to carefully slice it in half
through the middle.
And you’ll be left with four thinner/smaller cutlets.
One at a time, place the cutlets in between two pieces of plastic wrap…
And use a rolling pin to pound it thin.
Since the chicken breasts are going to be rolled up, you definitely want to get them nice and thin, so pound away until you get out all of your daily
frustrations. Unless you’re extremely frustrated today, then you might want to stop just short of getting them all out.
Grab a couple of stalks of broccolini and lay them crosswise on the chicken breast so that the “trees” on the end are slightly hanging off the side.
Roll it tightly, folding one end over the other, and secure it closed with a toothpick. Cute!
Repeat with the rest of the chicken until they all look like adorable little bundles.
Now it’s time to bread the chicken: Carefully roll the chicken in the flour to dredge, being careful not to get too much on the broccolini. (You can brush
off the excess if some gets on there.)
Immediately roll the chicken in the egg mixture (again, being careful not to coat the broccolini)…
Then immediately roll it in the breadcrumbs to coat well. Use your hands to press crumbs into the surface to thoroughly coat in crumbs.
Keep going until they’re all ready to go!
These little half sticks are just so handy. This recipe is one of those calling for exactly ¼ cup of butter, so just unwrap the Land O Lakes®
Half Stick and drop it in the pan for the perfect amount. Ta-da!
Melt the Half Stick of Land O Lakes® Butter in a large skillet over medium heat.
When the gorgeous butter is sizzling, place the bundles in the skillet…
And cook them, carefully turning, for 2 to 3 minutes, or until golden on the outside. (The chicken will finish cooking in the oven, so don’t worry about
that in the skillet!)
Remove them from the pan and place them on a baking sheet, then put them in the oven for 15 to 18 minutes to finish the chicken.
And while the chicken is in the oven, that’s the perfect time to finish the sauce! In the same skillet with all that glorious butter, add minced garlic and
immediately stir it around and cook it for 1 minute, being careful to avoid burning.
Temporarily turn off the stove if you’re using an open flame, and pour in a good amount of brandy or white wine. Such amazing flavor! (Pssst. If you’d
prefer not to use booze, you can substitute low sodium chicken broth! All three options are yummy.)
Stir the liquid and allow it to bubble up and cook for a minute or two, until the liquid reduces by half.
Once it’s reduced, add both mustards…
And stir it around until it’s completely mixed with the luscious, buttery brandy.
Add a little broth and let it bubble up and thicken a bit…
Then pour in the gorgeous cream…
And stir it in. Add a little salt and pepper, then let the cream sauce bubble up and thicken for a couple of minutes. Turn off the heat.
By now the chicken is done! Just serve it on a plate and spoon the sauce right over the top.
And don’t be shy! Really lay it on thick. The flavor of the sauce is amazing: All the butter, all the chicken flavor, the mustard, and the cream.
You’ll love every single bite.
The printable recipe is below, but first, here are some other recipes in the Pin a Meal, Give a Meal program:
Chicken Broccolini with Mustard Cream Sauce
2 large boneless, skinless chicken breasts
1 bunch broccolini
1/3 cup all-purpose flour
2 large eggs
2 tablespoons milk
¾ cup seasoned breadcrumbs
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
3 garlic cloves, minced (about 1 tablespoon)
¼ cup brandy or white wine* (can use chicken broth as an optional substitute)
1 ½ teaspoons Dijon mustard
1 ½ teaspoons grainy brown mustard
1/3 cup chicken broth, plus more if needed for thinning
1/3 cup heavy cream
salt and pepper, to taste
Preheat the oven to 350 degrees.
Cut the chicken breasts into cutlets: Place one hand flat on the breast and use a knife to carefully slice through the middle. Repeat with the other and
you’ll be left with four smaller cutlets. Place them between two pieces of plastic wrap and use a rolling pin to pound them thin.
Place one to two stalks of broccolini in the middle of each cutlet, sprinkle with salt and pepper, then fold up the edges and secure with toothpicks.
Prepare an assembly line for breading: a dish with the flour, a dish with the egg mixed with milk, and a dish with the breadcrumbs. One at a time, bread
the chicken by carefully dredging it in flour, then dunking it in the egg wash, then coating it in the breadcrumbs. Set them aside as you coat the other
pieces. (Be careful not to coat the broccolini.)
Melt the Land O Lakes® Butter with Olive Oil & Sea Salt in a large nonstick skillet over medium heat. Add the chicken and brown it on both
sides until the breadcrumbs are golden and the chicken is partly cooked, about 3 minutes per side. Transfer the chicken to a baking sheet, seam side up,
and finish in the oven for 10 minutes.
While you are finishing the chicken, make the Mustard Cream Sauce: Return the skillet to medium heat and add the garlic, stirring for 1 minute to ensure it
doesn’t burn. Pour in the brandy or wine, whisking, and let it reduce for 1 minute. Whisk in the mustard, let it bubble up for 1 minute, then add the broth
and let it heat. Finally, whisk in the cream and stir until the sauce is thick and bubbly (5-7 minutes). Add salt and pepper.
Serve the chicken with the mustard cream spooned over the top. Serve immediately!
I have partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O’Lakes.