Teresas Chicken Brandy Recipes

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AUNT TERESA'S CHICKEN



Aunt Teresa's Chicken image

A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice.

Provided by Pam Wright

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 2

Number Of Ingredients 5

4 chicken thighs
1 green bell pepper, sliced
2 carrots, shredded
1 large onion, sliced
2 (10.75 ounce) cans condensed cream of mushroom soup
Calories727.3 calories
Carbohydrate37.2 g
Cholesterol157.9 mg
Fat47 g
Fiber4.3 g
Protein39.4 g
SaturatedFat12.5 g
Sodium2164.6 mg
Sugar12.5 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

TERESA'S CHICKEN BRANDY



Teresa's Chicken Brandy image

Easy and delicious! One of my boyfriend's favorite dishes--perfect for a romantic candlelight dinner-very classy!

Provided by TGirl

Categories     Chicken

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 11

2 -4 boneless skinless chicken breasts
1 -2 shallot (diced/minced)
8 ounces button mushrooms (sliced)
8 ounces heavy cream
3 -4 ounces brandy
1 teaspoon paprika
2 -3 tablespoons olive oil
1 chicken bouillon cube (crumbled)
flour (just enough to dredge chicken)
salt and pepper
egg noodles or rice, to serve over
Calories827.9
Fat59.9
SaturatedFat29.9
Cholesterol232
Sodium502
Carbohydrate9.9
Fiber1.6
Sugar2.6
Protein34.1

Steps:

  • 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.

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