Gus Silivos

5 oz. boneless, skinless chicken breast
1 oz. Dijon mustard
1 tsp. chopped shallots
4 oz. chicken stock
2 oz. brandy
1 oz. heavy cream
Salt and pepper to taste
Chopped parsley for garnish
2 oz. olive oil

Season chicken breast and spread mustard on skin side of chicken breast. Place mustard side down in a preheated saute pan with olive oil. Cook 5-7 minutes on low-medium gas heat. Turn and cook on other side until done. Remove and keep warm. Add shallots to pan. Remove pan from fire and add brandy. Bring back to flambé being careful. Add stock and reduce by half. Add heavy cream. Reduce to sauce-like consistency. Pour over chicken. Garnish with parsley.