Brandied Chicken Breasts Treasure Trove 3 Recipes

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BRANDIED CHICKEN BREASTS (TREASURE TROVE #3)



Brandied Chicken Breasts (Treasure Trove #3) image

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!

Provided by twissis

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon tarragon leaf (crushed)
1/4 cup butter
1/2 cup apricot brandy
3/4 cup chicken broth
1/2 cup sour cream

Steps:

  • 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.

Nutrition Facts : Calories 356.4, Fat 20.7, SaturatedFat 11.4, Cholesterol 121, Sodium 546.9, Carbohydrate 13, Fiber 0.5, Sugar 1.2, Protein 28.3

CHICKEN BREASTS IN BRANDY CREAM SAUCE



Chicken Breasts in Brandy Cream Sauce image

This recipe is so tasty and pretty, you won't believe how easy it is! This recipe requires you to ignite the brandy, so use caution if you don't have experience in this. You don't want to catch the house on fire!

Provided by JenSmith

Categories     Chicken

Time 30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves, washed and dried
1 teaspoon fresh ground black pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
1 garlic clove, coarsely chopped
1 lb button mushroom, sliced
1/4 cup brandy
1/2 cup heavy cream or 1/2 cup sour cream
salt & freshly ground black pepper

Steps:

  • Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
  • In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
  • Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
  • Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
  • Add the mushrooms and saute until most of the liquid has evaporated.
  • Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
  • Add cream and stir. Add salt and pepper to taste.
  • Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
  • Serve with the sauce.

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