Best 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 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 BREASTS WITH BRANDIED MUSTARD CREAM SAUCE



Chicken Breasts With Brandied Mustard Cream Sauce image

I think this was from the Commissary Cookbook but I'm not sure now. This recipe states: The piquant, mustard-tinged sauce is especially good and would be equally at home on sautéed veal, calf's liver, or fish." Time doesn't include clarifying the butter.

Provided by Oolala

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter, clarified (see note below)
2 teaspoons shallots, minced
1/2 cup dry vermouth
2 tablespoons brandy
5 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream
2 teaspoons parsley, minced

Steps:

  • Preheat oven to 200°F.
  • Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
  • Mix the flour with the 1 teaspoon each of salt and of pepper.
  • Dredge the chicken in the seasoned flour and shake off the excess.
  • Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
  • Remove from the skillet and keep warm in the oven.
  • Discard any butter left in the pan.
  • Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
  • Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
  • Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.

Nutrition Facts : Calories 521.4, Fat 35.4, SaturatedFat 21.4, Cholesterol 180.5, Sodium 979, Carbohydrate 14.8, Fiber 0.8, Sugar 0.3, Protein 30.6

CHICKEN WITH APPLE-BRANDY CREAM SAUCE



Chicken With Apple-Brandy Cream Sauce image

Make and share this Chicken With Apple-Brandy Cream Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
4 boneless skinless chicken breast halves
all-purpose flour
3 golden delicious apples, peeled, cored, sliced
1/2 cup Applejack or 1/2 cup calvados
1/4 cup brandy
1 cup whipping cream

Steps:

  • Melt butter in heavy large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • Coat with flour, shaking off excess.
  • Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
  • Transfer to platter.
  • Pour off all but 1 tablespoon butter from skillet.
  • Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
  • Using slotted spoon, transfer apples to platter with chicken.
  • Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
  • Season with salt and pepper.
  • Return chicken and apples to skillet and heat through, about 2 minutes.
  • Arrange chicken on plates.
  • Spoon apples and sauce over and serve.

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 WITH APPLE-BRANDY CREAM SAUCE RECIPE



Chicken With Apple-Brandy Cream Sauce Recipe image

Provided by á-174942

Number Of Ingredients 9

3 tablespoons butter
4 boneless skinless chicken breast halves
Salt to taste
Freshly-ground black pepper to taste
All-purpose flour
3 Golden Delicious apples peeled, cored, and sliced
1/2 cup applejack or Calvados
1/4 cup brandy
1 cup whipping cream

Steps:

  • Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Transfer all but 1 tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over chicken and serve. This recipe yields 6 servings.

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