Teresa's Chicken Brandy

"Easy and delicious! One of my boyfriend's favorite dishes--perfect for a romantic candlelight dinner-very classy!"
photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
Ready In:




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

Questions & Replies

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  1. 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
  2. this was to die for! a real treat! my DH gave it 10 stars!
  3. 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.
  4. 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.
  5. 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.


My name is Teresa, and I live in Lake Worth, Florida. I've been away from Zaar for a few years now..time sure flew! Lots has changed...some for the better, some not so much. I'm single again, and my cat, Stetson, passed away. Hopefully, I'll be around more and get back into the swing of things..I missed you guys!
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