I made a modified version of this this evening, it was fantastic.
Started with two chicken breasts (boneless/sinless), browned them in a pan for a few minutes each side and removed them, setting aside. Then poured the grease from the pan (as mentioned in the video), added some butter and a diced small shallot, sautéed that for a few minutes over medium heat, then added 50ml of cider and reduced it while scraping the "brown" from the bottom of the pan (not sure if you can get this type of cider in the US?), then added the rest of the cider (300ml) and then the chicken breasts back in to cook on medium for 15 mins, covered. Removed the chicken to a plate and into the oven at 80°C, then passed it all through a sieve to remove the "chunks", then put the sauce back into the pan and poured 20cl of cream and reduced it for a few minutes (until the spoon coating test as mentioned in the video). Then, turned off the heat and added 1.5 TBSP of the Pommery whole grain mustard and stirred. Remove the chicken breast from the oven, check it is cooked, poured any remaining juices into the pan, stirred and added the breasts to the pan, turning to coat. Served with rice (short grain, absorption method, pinch of salt, 1 tbsp of butter), and pour the sauce from the pan over each chicken breast.
This could easily do for 4 people (we are only two).
Serve with a dry french Cidre (Cider) or a nice rich wine from Burgundy, a Côtes de Rhone, or preferably a GSM (Grenache Syrah Mourvèdre) from the region (CNdP, Lirac etc).
Needless to say, it is rather rich, so have a nice salad "en entrée", a light citrus based dessert (tarte au citron) and keep the brandy on hand for after.
Please note, DO NOT use a non-stick pan for this (it defeats the purpose, you want the chicken to leave a slighlty burnt residue on the bottom of the pan)). A thick-bottomed stainless would work, or an enameled pot such as a La Creuset / Staub would be perfect. I may venture a Debuyer carbon steel pan would also work...