Ingredients

The following ingredients have 5 Servings
  • 1.5 lbs chicken cutlets ((about 5))
  • 4 strips bacon (chopped)
  • 2 sprigs fresh rosemary*
  • 2 tbsp Brandy (optional)
  • 1/4 cup chicken stock
  • 1 tbsp coarse ground mustard
  • 1/4 cup heavy cream
  • salt
  • pepper
  • Potato Gratin
  • Zucchini Salad
  • Roasted Parsnips

Instruction

  • Season the chicken cutlets with salt and pepper on both sides.
  • In a large skillet, turn the heat to medium and add the chopped bacon. Let the fat render out until the bacon is crisp, then remove the bacon with a slotted spoon to a paper towel to drain.
  • Add the rosemary to the skillet and fry for 30 seconds to release the flavors.
  • Add the chicken cutlets in a single layer directly in the bacon fat, and cook for approximately 3 minutes on each side (this time varies with thickness).
  • Once the chicken has completely cooked to 165F, remove the cutlets to a plate, and deglaze the pan with the Brandy, if using, and the chicken stock.
  • Cook for a few minutes until the liquid mostly evaporates, then add the mustard and cream. 
  • Turn the heat to high and whisk, incorporating the brown bits from the bottom of the pan into the sauce. 
  • Cook the sauce for a couple minutes, until the cream has thickened slightly, then turn off the heat and add the chicken and bacon bits back to the pan. 
  • Turn the chicken over in the sauce a few times to coat, then serve.