The Elegant Muffin




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1-1/4 pounds boneless, skinless chicken breast
1/4 cup butter
1/3 cup apricot brandy
2 cups heavy whipping cream
1-1/2 tablespoons Pommery mustard
4 BAYS English Muffins, split, toasted and quartered
Watercress for garnish, if desired


Cut chicken into 2-inch pieces. In a large skillet (not non-stick), melt butter or margarine over medium heat. Add chicken and cook 2 to 3 minutes, until no longer pink. Add brandy to pan and very carefully ignite. Shake pan until flames go out. Add cream and simmer until mixture is reduced by half. Add mustard and stir until thickened. Serve over English muffin quarters. Garnish with watercress, if desired.



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