Teresa's Chicken Brandy

TGirl,RN's Note:

Easy and delicious! One of my boyfriend's favorite dishes--perfect for a romantic candlelight dinner-very classy!

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

• 2 -4 boneless skinless chicken breasts
• 1 -2 shallot (diced/minced)
• 8 ounces button mushrooms (sliced)
• 8 ounces heavy cream
• 3 -4 ounces brandy
• 1 teaspoon paprika
• 2 -3 tablespoons olive oil
• 1 chicken bouillon cube (crumbled)
• flour (just enough to dredge chicken)
• salt and pepper
• egg noodles or rice , to serve over

Directions:

1. Recipe doubles by increasing ONLY the amount of chicken used.
2. No need to increase other ingredients.
3. Preheat water for pasta or begin cooking rice.
4. Heat oil in skillet or electric fry pan on medium-high heat.
5. Season chicken with salt/pepper (optional step).
6. Dredge chicken in flour, shake off excess.
7. Brown chicken on both sides in pan.
8. Do not cook all the way through.
9. Remove chicken from pan and set aside.
10. Add shallots, cook 2 minutes.
11. Add mushrooms, cook additional 2 minutes.
12. Add brandy, cook on high heat to evaporate alcohol.
13. Lower heat to simmer, add cream, crumbled boullion cube and paprika.
14. Add chicken back to pan.
15. Cover and simmer until chicken is cooked through (no longer pink or until juices run clear) Serve over rice or egg noodles.
16. I prefer rice because it holds the sauce better.
17. If sauce is too thin at end of cooking time, remove chicken and raise heat to reduce sauce to desired consistency.
18. Add chicken back, coat with sauce and serve.

Reviews

[Dave Rudolph]

Made this for Valentines dinner for my wife and this is so Awesome I will make it over and over for the brandy I used E&J, and the chicken I salted and peppered it and added a splash of lemon juice then let the chicken marinade for 2 hrs or so before I floured it and all it was delicious thank you and keep up the good work!!! Dave Rudolph Clay center, ks

[Karen Thomspon]

this was to die for! a real treat! my DH gave it 10 stars!

[MEAN CHEF]

This is a wonderful recipe. Made as directed except for the chicken bouillon cube - I used a teaspoon of Glace de Poulet Gold which is probably more intense and less salty than a bouillon cube. I also used smoked paprika. very nice.