Teresa's Chicken Brandy

Recipe by TGirl
READY IN: 25mins




  • 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.