Brandied Chicken Breasts (Treasure Trove #3)

"From my long-lost treasure trove of recipes newly found, but this 1 identified the source. I used to get a RECIPE OF THE DAY E-mail from ContentMail & this was the recipe for 6/22/2001! They acknowledged Jo Ann S. who said "This is a favorite at my house when company is coming. Not only is it elegant, but it's easy to prepare and fool-proof. Since the alcohol burns off during cooking, it's also safe to feed to children." I happen to think Jo Ann is right. This sounds like it would be an easy-to-fix & elegant favorite at our table too. Enjoy!"
photo by K9 Owned photo by K9 Owned
photo by K9 Owned
photo by diner524 photo by diner524
photo by diner524 photo by diner524
photo by lazyme photo by lazyme
photo by loof751 photo by loof751
Ready In:




  • Preheat a lrg skillet on low-heat & melt butter in it.
  • Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
  • Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
  • Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
  • Remove the chicken from the pan & place on a warmed plate.
  • Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.

Questions & Replies

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  1. Delicious!! I made only 2 chicken breasts but the full amount of sauce. It wasn't necessary but it will be wonderful to have in the freezer. This was easy to put together and we loved having a 'company wothy' meal during the week. I'll be making this many times in the future. In memory of Twissis. RIP friend.
  2. Just loved this chicken and sauce!!! I only made 2 chicken breast, but made the whole amount of sauce, as I was serving this over pasta along with some green beans. The only other thing I changed besides the number of breasts was to use low-fat sour cream, which still tasted out of this world good. Thanks so much for sharing the recipe Twissis!! Made for ZWT8.
  3. Delicious ! I made the reipe as directed except for subbing regular brandy. The brandy added an excellent flavor. I will make this again.
  4. Yummy chicken. I made this as directed except I changed it up a little bit in step 4. I added the brandy and flambed it . I like to pretend that I'm a gourmet now and then, And seeing all of the pretty flames helps me fulfill my fantasy. lol. Then I added the broth after the flames died out. It was a really nice dish and I totally enjoyed the sauce. Thanks twissis for sharing. Made for ZWT8 France.
  5. Wow - great and flavorful chicken! Elegant look and taste but really very quick and easy to make. The chicken was very tender in this cooking time, and we really loved the sauce. Served topped with fresh ground pepper and really enjoyed - thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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