4 boneless skinless chicken breasts
S&p
2 tbs olive oil
2 tbs butter
3 cloves of garlic, minced
1 cup brandy, white wine, or chicken broth
1 heaping tbs Dijon mustard
1 heaping tbs grainy brown mustard
1/2 cup chicken broth, as needed
1/3 - 1/2 cup heavy cream
Chopped parsley for garnish

4 boneless skinless chicken breasts 2 tbs olive oil 2 tbs butter 3 cloves of garlic, minced 1 cup brandy, white wine, or chicken broth 1 heaping tbs Dijon mustard 1 heaping tbs grainy brown mustard 1/2 cup chicken broth, as needed 1/3 - 1/2 cup heavy cream

Slice each chicken breast in half horizontally, make each thinner. Season each with s&p. Heat the olive oil and butter over medium-high heat. Brown the chicken on both sides until golden brown and done in the middle, about 3 minutes per side. Remove from the pan. Add the garlic to the pan and stir around for a minute. Turn off the heat and pour in the brandy. Turn the heat back on to med-high. Deglaze the pan and cook until the liquid is reduced by half, about 3 minutes. Add the mustards and whisk them around. Pour in some chicken broth, as needed. Stir in the cream and let it come to a simmer. Place the chicken breast in the pan to reheat. Serve.

I cut the amount of chicken in half using only 2 breasts but made the entire amount of sauce.