Ingredients

2 tablespoons unsalted butter

Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened

Fine sea salt and freshly ground pepper

3 tablespoons chopped shallots

1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon

1/2 cup dry white wine

3 tablespoons Dijon mustard

1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth

1/2 cup heavy cream

3 tablespoons minced fresh chives

Description

One Of My Favorite Classic Bistro Dishes Is Steak Diane, A Paragon Of Quick Cooking That Finds Steak Swathed In A Cream Sauce Mightily Seasoned...

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