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Pioneer Woman chicken broccolini with mustard cream sauce is a crispy breaded chicken dish with broccolini, brandy and two kinds of mustard that comes together in 40 minutes. Try this elegant chicken dinner for date night or Sunday dinner, since it's pan-seared and surprisingly easy.
Pound the chicken cutlets thin before you roll them, because thin cutlets wrap tightly around the broccolini and cook through evenly. Skip it and the bundles turn bulky, so the crust browns long before the middle is done.
Ree stuffs each cutlet with broccolini stalks so the little trees peek out the sides, which turns a plain breaded chicken into a full plate. The sauce is built right in the same buttery skillet, so every browned bit from the chicken ends up in the cream.
What you need for this recipe
OXO Good Grips meat tenderizer
It pounds the cutlets thin so they roll up tight around the broccolini.
Buy on AmazonNordic Ware half sheet pan
The browned bundles finish cooking on a sheet pan in the oven.
Buy on AmazonOXO 11-inch balloon whisk
It blends the mustard and cream into a smooth sauce right in the skillet.
Buy on AmazonPantry pick Partanna Sicilian extra virgin olive oil, 1 liter
A fruity extra virgin olive oil for dressings, roasting and drizzling.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Chicken Broccolini with Mustard Cream Sauce
Course: DinnerCuisine: AmericanDifficulty: Medium4
servings20
minutes20
minutes480
kcalGolden, crunchy breadcrumbs wrap tender chicken rolled around broccolini, and a silky mustard cream sauce goes over the top. The chicken browns in the skillet, finishes in the oven, and the sauce comes together in the same pan.
Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 bunch Broccolini (steamed For 1 To 2 Minute If Preferred)
1/3 c. All-purpose Flour
2 whole Large Eggs
2 tbsp. Milk
3/4 c. Seasoned Breadcrumbs
1 whole 1 Half Stick (1/4 Cup) Land O Lakes® Butter With Olive Oil and Sea Salt
3 cloves Garlic, Minced (about 1 Tablespoon)
1/4 c. Brandy Or White Wine (can Use Chicken Broth As A Substitute)
1 1/2 tsp. Dijon Mustard
1 1/2 tsp. Grainy Brown Mustard
1/3 c. Chicken Broth, Plus More If Needed For Thinning
1/3 c. Heavy Cream
Salt And Pepper, to taste
Directions
- Preheat and cut cutlets: Preheat the oven to 350°F, then lay one hand flat on each chicken breast and slice through the middle. That leaves you with four smaller cutlets.
- Pound the chicken: Place each cutlet between two pieces of plastic wrap and pound it thin with a rolling pin. Thin cutlets roll up neatly, so don't be shy with it.
- Stuff and roll: Season each cutlet with salt and pepper, then lay 1 to 2 broccolini stalks in the middle. Fold up the edges and secure each bundle with toothpicks.
- Set up the breading: Put 1/3 cup flour in one dish, 2 eggs whisked with 2 tablespoons milk in a second, and 3/4 cup seasoned breadcrumbs in a third. Keep them in a row so the breading goes quickly.
- Bread the chicken: Dredge each bundle in the flour, dunk it in the egg wash, then press it into the breadcrumbs. Try not to coat the broccolini, and set the finished bundles aside.
- Brown in butter: Melt 1/4 cup butter with olive oil and sea salt in a large nonstick skillet over medium heat. Brown the chicken for about 3 minutes per side until the breadcrumbs turn golden and the chicken is partly cooked.
- Finish in the oven: Transfer the chicken to a baking sheet, seam side up. Bake it for 10 minutes while you make the sauce.
- Start the sauce: Return the skillet to medium heat and stir in 3 minced garlic cloves for 1 minute so they don't burn. Pour in 1/4 cup brandy or white wine, whisk, and let it reduce for 1 minute.
- Add mustard and broth: Whisk in 1 1/2 teaspoons Dijon mustard and 1 1/2 teaspoons grainy brown mustard, then let it bubble up for 1 minute. Add 1/3 cup chicken broth and let it heat through.
- Finish with cream: Whisk in 1/3 cup heavy cream and stir for 5 to 7 minutes until the sauce is thick and bubbly. Season with salt and pepper, thinning with a splash more broth if needed.
- Serve: Plate the chicken and spoon the mustard cream generously over the top. Serve it right away while the crust is still crisp.
Tools for this recipe
- OXO Good Grips meat tenderizer, Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I use broccoli instead of broccolini?
Yes, small broccoli florets with a bit of stem work in a pinch. Cut them small so they fit inside the rolled cutlet, since big pieces make the bundle hard to close.
Can I make the sauce without brandy or wine?
Chicken broth works as a swap for the brandy or wine, and the sauce still tastes great. You'll lose a little of the sharp depth, so a small extra spoonful of mustard helps.
Should I steam the broccolini first?
Steaming it for 1 to 2 minutes gives you a more tender result, though raw also works. It's a good idea if your cutlets are on the thicker side, since the broccolini then finishes cooking in the same time as the chicken.
How do I store and reheat leftovers?
Keep the chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in a 350°F oven so the crust stays crisp, and warm the sauce gently on the stove.
What's the most common mistake with this recipe?
Leaving the cutlets too thick is the usual problem, because they won't roll tightly and the crust browns before the center cooks. Pound them thin and secure each bundle well with toothpicks.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: OXO Good Grips meat tenderizer, Nordic Ware half sheet pan, OXO 11-inch balloon whisk.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
