Chicken Breasts in Brandy Cream Sauce
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
4 chicken breasts
- Serves:
- 4
ingredients
- 4 boneless skinless chicken breast halves, washed and dried
- 1 teaspoon fresh ground black pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons extra virgin olive oil
- 1 medium onion, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 lb button mushroom, sliced
- 1⁄4 cup brandy
- 1⁄2 cup heavy cream or 1/2 cup sour cream
- salt & freshly ground black pepper
directions
- Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
- In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
- Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
- Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
- Add the mushrooms and saute until most of the liquid has evaporated.
- Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
- Add cream and stir. Add salt and pepper to taste.
- Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
- Serve with the sauce.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!