Chicken In Brandy Cream Sauce Recipe

Cooking Directions

• STEP 1.Season the chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.
• STEP 2.Add the chicken to the skillet and cook until browned on both sides, about 5 minutes per side.
• STEP 3.Remove the chicken from the skillet and set aside. In the same skillet, add the shallots and garlic and cook until softened, about 2 minutes.
• STEP 4.Add the brandy to the skillet and cook until reduced by half, about 2 minutes.
• STEP 5.Stir in the chicken broth, cream, thyme, and rosemary. Bring to a simmer and cook for 5 minutes.
• STEP 6.Return the chicken to the skillet and simmer for an additional 10 minutes, or until the chicken is cooked through and the sauce has thickened.
• STEP 7.Season with salt and pepper to taste. Serve the chicken with the brandy cream sauce spooned over the top.
• STEP 8.Garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to use a skillet that is large enough to comfortably fit all the chicken pieces without overcrowding.
• If you prefer a stronger brandy flavor, you can add an extra splash of brandy to the sauce before simmering.
• For a lighter version, you can use half-and-half or milk instead of cream.
• To store leftovers, transfer the chicken and sauce to an airtight container and refrigerate for up to 3 days.
• Reheat the leftovers in a skillet over low heat, stirring occasionally, until heated through.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the chicken in brandy cream sauce with mashed potatoes or rice for a complete meal.
• Garnish with fresh parsley for added freshness and color.