Chicken In Brandy Cream Sauce 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

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

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.

CHICKEN IN BRANDY CREAM SAUCE



Chicken in Brandy Cream Sauce image

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 (8-ounce) package sliced 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 fettuccini pasta, if desired

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut.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.1 Serving: Calories 290 (Calories from Fat 155) Fat 17g (Saturated 7g) Cholesterol 105mg Sodium 230mg Carbohydrate 5g (Dietary Fiber 1g) Protein 29g% Daily Value: Vitamin A 8% Vitamin C 4% Calcium 4% Iron 10%Diet Exchanges: 4 Lean Meat, 1 Vegetable,1 FatBetty's TipExotic mushrooms are generally more expensive than regular button mushrooms, but here's an economical way to get the rich flavor of the exotic mushrooms. Did you know if you cook both exotic and button mushrooms together, the deeper flavor of the exotic mushrooms is picked up by the buttons? That way, you need fewer exotic mushrooms for the same great taste!

Nutrition Facts : Nutritional Facts Serves

CHICKEN WITH CREAMY MUSHROOM SAUCE



Chicken with Creamy Mushroom Sauce image

Categories     Milk/Cream     Chicken     Dairy     Mushroom     Poultry     Sauté     Brandy     Winter     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 9

1 cup canned low-salt chicken broth
1 ounce dried mushrooms (such as shiitake)
1/4 cup (1/2 stick) butter
4 skinless boneless chicken breast halves
1 pound button mushrooms, sliced
1 medium onion, chopped
1/3 cup whipping cream
1/3 cup brandy
Chopped fresh parsley

Steps:

  • Bring broth to simmer in small saucepan. Remove from heat; add dried mushrooms. Let stand until mushrooms soften, about 30 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard; slice caps.
  • Melt butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until almost cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate.
  • Add all mushrooms and onion to same skillet. Sauté over medium-high heat until almost all liquid evaporates and mushrooms begin to brown, about 12 minutes. Add cream and brandy. Pour in reserved mushroom soaking liquid. Boil until almost thickened to sauce consistency, about 8 minutes. Return chicken and any collected juices to skillet. Simmer until chicken is cooked through, about 4 minutes. Season to taste with salt and pepper.
  • Transfer chicken to plates. Spoon sauce over. Sprinkle with parsley.

GARLIC CREAM SAUCE OVER CHICKEN BREASTS



Garlic Cream Sauce over Chicken Breasts image

An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.

Provided by Carolyn Sheppard

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3 cloves garlic, chopped
1 tablespoon all-purpose flour
1 cup heavy whipping cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 ounces cream cheese, softened

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Season chicken breasts with oregano, basil, salt, and black pepper.
  • Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
  • Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g

CHICKEN IN CREAMY PAN SAUCE



Chicken in Creamy Pan Sauce image

Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 30m

Yield 4

Number Of Ingredients 6

4 small boneless skinless chicken breast halves
2 tablespoons flour
1 tablespoon oil
¾ cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh parsley

Steps:

  • Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
  • Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
  • Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 5.3 g, Cholesterol 84.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 338.3 mg, Sugar 0.2 g

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