Chicken in Brandy Cream Sauce
Decadent Chicken in Brandy Cream Sauce combines tender chicken and mushrooms with a luxurious cream sauce infused with the warm, complex flavors of brandy.
Ingredients
- 1 tbsp Canola oil
- 1.5 - 2 lbs Boneless skinless chicken breast
- 8 oz Fresh mushrooms sliced
- 4 Medium green onions chopped
- ¼ cup Brandy
- ½ cup Heavy whipping cream
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Pound your chicken breasts with a meat mallet to about ½ - 1 inch thick and slice into 4 even pieces. Coat evenly with salt and pepper.
- Heat the oil in a skillet over medium-high heat. Add the chicken and cook for about 10 minutes, flipping after 5, until each side is nicely browned and cooked to 165F. Remove to a plate and set aside.
- Add mushrooms and onions to the skillet. Stir to scrape up any bits of chicken stuck to the pan and fry until they have softened, 2-3 minutes.
- Add the brandy and stir well to combine. Let this cook down for 2-3 minutes, or until the liquid level has reduced.
- Reduce the head to medium and add the heavy whipping cream and worcestershire sauce. Return the chicken and any accumulated juices to the pan as well. Stir well to combine then cook for 2-4 minutes until heated through.
- Serve over fresh cooked pasta or rice and enjoy.