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    You are in: Home / Recipes / Teresa's Chicken Brandy Recipe
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    Teresa's Chicken Brandy

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on February 15, 2003

      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

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    • on January 08, 2003

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

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    • on March 21, 2003

      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.

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    • on February 26, 2003

      Found this to be a very good dish, but needed a little extra zip. Maybe with the addition of a little garlic. Added a little cornstarch to thicken and used 4 oz of brandy. Served over buttered noodles. Cooked mushrooms before the shallots to render any water from mushrooms so there wasn't too much liquid.

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    • on January 10, 2004

      This was very good, my husband really liked it and so did my son. It was pretty rich with the heavy cream so I couldn't eat as much of it as I would have liked, but this dish is definitely a keeper.

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    • on September 10, 2003

      I love anything with a cream sauce and when the preparation is simple and the recipe turns out to perfection, well, I think I have hit the jackpot. This recipe takes less than 30 minutes which makes it a wonderfully elegant weeknight dish. After I browned the chicken, I cut it into small pieces and I added a touch of salt at the very end, otherwise, I followed the recipe exactly. My family loved it, too. Thanks, TGirl!

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    • on March 24, 2004

      we loved the flavor of this dish. i cooked it in a cast iron skillet which i would not recommend for this recipe as it held the heat to long for the heavy cream, but it was still excellent. the next time i make it, i am thinking about adding some rosemary just to kick it up a notch, however, it is perfect as written. would have been wonderful over rice or pasta, but we are doing low carbs so just ate it with a side of steamed asparagus and a tomato salad. thanks tgirlrn for another winner.

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    • on June 14, 2008

    • on February 14, 2005

      I made this rich and tasty dish for my BF for our Valentine's Day dinner and it was very easy to prepare. My sauce cooked down more than I'd have liked before the chicken was done but the chicken pieces were quite thick. In future I'll pound them down a bit. The blend of flavors was very nice and we both enjoyed our meal.

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    • on May 28, 2004

      This was delicious and elegant. The sauce is chock full of mushrooms and the brandy melds quite nicely with the other flavors in the dish, without beign too strong. I subbed half-half for the cream for health reasons, and still found it to be very rich and creamy. A great choice for company.

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    • on April 27, 2004

      This is wonderful. I made it as directed - it was an easy to follow recipe and easy to prepare. This is a keeper.

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    Nutritional Facts for Teresa's Chicken Brandy

    Serving Size: 1 (213 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 827.9
     
    Calories from Fat 539
    65%
    Total Fat 59.9 g
    92%
    Saturated Fat 29.8 g
    149%
    Cholesterol 232.0 mg
    77%
    Sodium 501.9 mg
    20%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.5 g
    10%
    Protein 34.1 g
    68%
    Detailed Nutrition Values About Nutrition Info

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