Chicken with Mustard Cream Sauce

The boyfriend found this recipe last week and we've now had it twice.  We used cutlets instead of cutting the chicken breasts in half.  It's a fairly simple recipe, although we found that it takes a bit longer (as usual) than the recipe says it will.  Next time we make it, we'll use less cream (we used a 1/2 cup both times) because our sauce didn't seem to thicken as much as she shows.

Ingredients
4 whole Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 whole Garlic Cloves, Minced
1 cup Brandy (or White Wine If Preferred)
1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon (heaping) Grainy Mustard
¼ cups (to 1/2) Heavy Cream
¼ cups (to 1/2) Chicken Broth
Salt And Pepper, to taste
Preparation
*Amount of cream and broth has slightly decreased; add more as needed.
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner
chicken cutlets. Salt and pepper both sides.
Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides
until nice and golden brown and cooked through. Remove chicken from the skillet and
keep on a plate.
Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring
to make sure it won’t burn. Next pour in the brandy (or wine if using) being careful if
cooking over an open flame. Then just let the booze bubble up and cook until it’s
reduced by half.
Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken
broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you
think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow
sauce to cook for another few minutes, shaking the pan if needed to move things
around.
Serve chicken with a green salad, spooning the sauce over the top.
Yum and…yum.