There’s a saying that brown food tastes good. That couldn’t be more true in this case. There’s something about the amber color of slightly burnt butter and crusty edges of chicken that make my heart smile. This dish brings all of that…and more. Plus, it’s supppppper simple to do. I cooked live on Periscope & Facebook Live.
Creamy White Hennessy Chicken
-2 chicken breasts, pounded slightly (boneless & skinless)
-1/2 teaspoon of salt
-1/2 teaspoon of black pepper
-1/2 teaspoon of garlic powder
-1 tablespoon of grape seed oil
-1 tablespoon of butter
-1 tablespoon of sliced garlic
-1 tablespoon of minced shallot
-2 tablespoons of White Hennessy
-1 teaspoon of Dijon mustard (whole grain works fine, too)
-a few shakes of Worcestershire sauce
-3 tablespoons of heavy cream
-1 tablespoon of butter
1.. Heat a cast iron skillet on medium heat. Meanwhile, liberally season chicken with salt, pepper, and garlic powder on both sides.
2. Add in the grape seed oil and butter and cook the chicken on both sides evenly until it’s cooked through. Then, remove the chicken and set aside.
3. In the same skillet, saute the shallots and garlic for about 30-45 seconds. Then, add in the White Hennessy, Dijon mustard, and Worcestershire sauce and cook for about 60 seconds more. Finish by adding in the heavy cream and butter and stir until thick.
4. Add the chicken back to the sauce and baste it with the sauce. Serve the chicken while it’s still warm. 
