Brandy Chicken Recipes

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CHICKEN IN BRANDY CREAM SAUCE



Chicken in Brandy Cream Sauce image

Creamy brandy sauce adds flavor to this skillet made chicken recipe - ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 package (8 oz) sliced fresh mushrooms (3 cups)
4 medium green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/4 cup brandy or chicken broth
1/2 cup whipping (heavy) cream
Hot cooked spinach fettuccine or regular fettuccine, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
  • Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
  • Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

BRANDY FRIED CHICKEN



Brandy Fried Chicken image

Make and share this Brandy Fried Chicken recipe from Food.com.

Provided by foodart

Categories     One Dish Meal

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 15

1 whole chicken, cut into 10 pieces
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons ginger powder
1 tablespoon sugar
1/3 cup brandy
1/8 cup dark soy sauce
1/8 cup oil
2 eggs, beaten
1 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
1 cup cold water

Steps:

  • In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
  • In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
  • In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.

BRANDIED-BACONY CHICKEN



Brandied-Bacony Chicken image

I've never made a secret of my love and respect for a plain, old-fashioned, unreconstructed roast chicken. Why would I? But sometimes it's good to play, and the brandy and bacon here bring flavor (and help the bird bronze up beautifully) but not distraction. It's still what it is. Alongside, I serve the potato and mushroom gratin that follows and a lemony, crunchy green salad, (itals) et c'est tout. (unitals). This is not speedy-speedy in actual cooking time but it's fantastically helpful when you have people for supper since all it requires is about 10 minutes prep, and then you can lay the table, have a drink, put on lipstick while everything cooks happily by itself in a hot oven.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

1 (2 1/2 to 3-pound) chicken
2 rashers (strips) streaky bacon
1/4 cup brandy

Steps:

  • Heat oven to 425 degrees F.
  • In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.

CHICKEN WITH BRANDY SAUCE



Chicken With Brandy Sauce image

Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.

Provided by Scott Rhoades

Categories     One Dish Meal

Time 20m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 10

2 boneless chicken breast halves
1/2 cup flour
1 cup chicken broth
1/4 cup brandy
1 tablespoon butter
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1/8 cup Italian parsley
2 teaspoons fresh ground pepper
kosher salt

Steps:

  • Trim fat from chicken breast halves.
  • Cut breast sections in half so that you have four roughly equal pieces.
  • Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
  • Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
  • Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
  • Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
  • Put flour in a bowl and press breast pieces into it to coat chicken fully.
  • Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
  • Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
  • While chicken is frying, chop Italian parsley to 1/8 cup.
  • Remove the last batch of chicken from the pan and wrap in foil to keep warm.
  • Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
  • Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
  • Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
  • Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
  • Enjoy!

Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3

ORANGE-BRANDY CHICKEN



Orange-Brandy Chicken image

Provided by Marjorie Thompson

Categories     Chicken     Sauté     Quick & Easy     Orange     Brandy     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
4 boneless chicken breast halves
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/3 cup frozen orange juice concentrate, thawed
1/3 cup canned chicken broth
2 tablespoons brandy
Orange slices (optional)

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.

BRANDY CHICKEN



BRANDY CHICKEN image

Categories     Chicken

Number Of Ingredients 8

1 Tb oil
4 boneless chicken breasts
3 Tb. chives
juice of 1/2 lime;
2 Tb brandy;
3 Tb parsley;
2 tsp dijon mustard
1/4 c chicken broth.

Steps:

  • *****Chicken: Heat 1 Tb oil.. Cook 4 boneless chicken breasts for 4 min ea. side. Place on a serving platter. Cook 15 min - 3 Tb. chives; juice of 1/2 lime; 2 Tb brandy; 3 Tb parsley; 2 tsp dijon mustard. Whisk in 1/4 c chicken broth. Pour sauce over chicken. 2-2-04. Cooked in Cognac instead of brandy.

CHICKEN DIANE STYLE



Chicken Diane Style image

Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 11

2 small onions, chopped
1 pound fresh mushrooms
8 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
2 teaspoons chopped fresh chives
2 teaspoons dried parsley
½ cup chicken broth
¼ cup brandy
2 tablespoons prepared Dijon-style mustard

Steps:

  • Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
  • In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

Nutrition Facts : Calories 234.7 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 38.1 g, SaturatedFat 0.6 g, Sodium 425.4 mg, Sugar 2.4 g

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