barefootfoodie logo










4 lg. boneless chicken breast halves or  

½ cup flour, all purpose 

1 cup shitake mushroom, sliced – or other 

2 tbsp brandy 

1/2 tsp Himalayan salt or sea salt  

1/4 to 1/2 tsp. black pepper  

4 tbsp ex virgin olive  

3 tbsp. chopped fresh chives or scallions 

3 tbsp dijon mustard  

1 cup chicken broth, light or salt  free 


Wash or rinse chicken breast and pat dry with paper towel. Place chicken breast on cutting board, using a sharp knife cut length-wise.  


Sprinkle with salt and black pepper. Heat oil in large skillet.  


Dredge chicken in flour and cook over medium -high heat for about 2 1/2 - 3 minutes on each side. Do not cook longer. Remove chicken from pan, add mushrooms and scallions sauté for 1 min. then deglaze the pan with brandy then .  

Add mustard and chicken broth, mix until well blended and return chicken back to pan. Let simmer for about 4 – 6 minutes sauce should be slightly thickened and smooth remove from heat.  Serve hot with your preferred starch and or vegetable/salad