Chicken Broccolini with Mustard Cream Sauce

(Note from PW: I have partnered with Land O’ Lakes for this post.)

Oh, boy…is this ever good! I’ve made breaded chicken breasts stuffed with all sorts of delicious ingredients throughout the course of my 46.2 years on this earth: mushrooms, ham, cheese, spinach, and other various things. But this variety, stuffed with delicious broccolini and topped with a creamy mustard-and-brandy sauce, is definitely my current fave. So much flavor going on, and it can be elegant enough for company or casual enough for just a weeknight meal.

Bonus: This recipe not only tastes good, but also allows you to do good in communities across the country. This recipe is part of Land O’Lakes’ Pin a Meal, Give a Meal program. Between now and April 30, for every Land O’Lakes recipe (including this one!) that’s pinned (or repinned!) on Pinterest, the Land O’Lakes Foundation will donate ten meals to Feeding America®, which works to fight hunger in the United States. Our goal is to donate 3.5 million meals. Land O’Lakes has increased their donation this year (thanks, Land O’ Lakes!), so we’d love for you to help by pinning this recipe on Pinterest—as well as other recipes that you find!

So to recap: Any Land O’Lakes recipe you pin on Pinterest (including this one!) will trigger a donation of 10 meals to Feeding America®. Pin as many as you want! Here’s Land O’ Lakes’ Pinterest page, where you can browse the deliciousness and start pinning away:

Land O’Lakes on Pinterest

But wait! There’s more! Ha. Join me for a Pin A Meal. Give a Meal. Live Cooking Event with Becky (from Land O’ Lakes Test Kitchen) on Wednesday, April 1 at noon Eastern Time. To cook or pin along, just RSVP at the link below. During this event, each pin from our recipes will contribute an EXTRA 10 meals to Feeding America. Woo-hoo! We hope you can join us. If you have any questions or comments during the event, just use the hashtag #pinameal on Twitter.

Special Live Cooking Event

Now, back to this recipe: It’s extra good because it’s cooked in—drumroll, please—butter. And 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! (I use this same breading combination whenever I make Chicken Milanese—another recipe I posted on Land O’ Lakes a couple of years ago! Yum.)

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.

Separate them…

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 them 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.

Sprinkle the chicken with a little salt and pepper, then 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. You can also use broccoli if that’s what you have available; broccolini is my life these days, however, and I was able to find some in the big, beautiful city of Tulsa.

NOTE: To up the “easy” factor of this recipe, I just rinsed/washed the broccolini and laid them on the chicken. If you’d like the finished product to be a little more tender, you may steam or blanch the broccolini for a couple of minutes before this stage. Either way works fine!

Roll it tightly, folding one end over the other, and secure it closed with a toothpick. Cute! (And here’s where you can see that if you don’t pound the chicken very thin, it could get a little cumbersome/bulky.)

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! (If there are any big clumps of breading on the broccolini, you can just brush them off…but a little here and there is fine.)

To cook the chicken, I’m using a half-stick of Land O Lakes Butter with Olive Oil and Sea Salt, which I’ve loved since I first started using in 2012. This recipe calls for exactly ¼ cup of butter, so the half-sticks are the perfect amount!

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.

Divine! (And psst. I wanted to add some cooked carrots to the plate, but I was hungry and couldn’t wait that long. But that would be a pretty addition.)

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. Some of my best blogging friends are participating as well, and these recipes are utterly delicious (and utterly pinnable!)

1. Citrus White Chocolate Truffle Cookies at A Spicy Perspective
2. Make Ahead Cheesy Hash Browns Cups with Bacon and Chives at A Farmgirl’s Dabbles
3. Leek Gratin with Gruyere at Fifteen Spatulas
4. Spring Panzenella Salad at Two Peas & Their Pod
5. Cookie Bars with Strawberry Glaze and Edible Flowers at Bake at 350
6. Brown Butter Pasta with Asparagus and Bacon at The Little Kitchen

*The Land O’Lakes Foundation will donate $1 to Feeding America® for every recipe pinned or repinned between March 2, 2015 and April 30, 2015. (Pin any Land O’Lakes recipe or submit any recipe pin at LandOLakes.com/pinameal). $1 helps provide 10 meals secured by Feeding America® on behalf of local member food banks. Land O’Lakes guarantees a minimum of 3.5 million meals (monetary equivalent of $350,000).

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.

Here’s the handy dandy printable!

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Recipe

Chicken Broccolini with Mustard Cream Sauce

Prep Time: 20 Minutes Cook Time: 20 Minutes Difficulty: Intermediate Servings: 4

Print Recipe

Ingredients

• 1 whole Boneless, Skinless Chicken Breasts
• 1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
• 1/3 cup All-purpose Flour
• 2 whole Large Eggs
• 2 Tablespoons Milk
• 3/4 cups Seasoned Breadcrumbs
• 1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil & Sea Salt
• 3 cloves Garlic, Minced (about 1 Tablespoon)
• 1/4 cup Brandy Or White Wine (can Use Chicken Broth As A Substitute)
• 1-1/2 teaspoon Dijon Mustard
• 1-1/2 teaspoon Grainy Brown Mustard
• 1/3 cup Chicken Broth, Plus More If Needed For Thinning
• 1/3 cup Heavy Cream
• Salt And Pepper, to taste

Preparation Instructions

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!

(Recipe sponsored by Land O' Lakes as part of their Pin a Meal. Give a Meal. program.)

Posted by Ree | The Pioneer Woman on March 19 2015