Best Chicken With Lemon Brandy Sauce Recipes

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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 WITH LEMON AND BRANDY



Chicken Breasts with Lemon and Brandy image

Make and share this Chicken Breasts with Lemon and Brandy recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
1 teaspoon oregano
6 boneless skinless chicken breast halves
8 tablespoons butter
1/3 cup brandy
1/4 cup chopped fresh parsley
1/2 lemon, juice of (to taste)

Steps:

  • Combine flour and oregano.
  • Season with salt and pepper.
  • Wash chicken and pat dry.
  • Dredge in seasoned flour, shaking off excess.
  • Melt 4 tblsps butter in heavy, large skillet over medium heat.
  • Add chicken and cook until springy to touch, about 8 minutes per side.
  • Increase heat.
  • Add lemon juice and brandy to skillet.
  • Tilt skillet and ignite brandy to flambé.
  • When flames subside, remove chicken.
  • Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
  • Pour sauce over chicken and sprinkle with chopped parsley.

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.

LEMONY CHICKEN



Lemony Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Steps:

  • Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.
  • Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels.
  • While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.

LEMON BRANDY CHICKEN WITH ARTICHOKES



Lemon Brandy Chicken with Artichokes image

This was a dish sent to me by my Aunt, Janet Chute for a family recipe book I made for x-mas. I've added more lemon juice than called for. A great company recipe.

Provided by Diana Adcock

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons flour or 2 teaspoons cornstarch
2 teaspoons butter
salt and pepper
3 teaspoons brandy
3 teaspoons lemon juice
2 teaspoons chicken bouillon
1 1/2 cups water, mixed with bouillion
1 cup sour cream
1 jar artichoke heart

Steps:

  • Brown the chicken in a small amount of oil.
  • Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please.
  • Combine the flour, butter and 3/4 cup of the water.
  • Heat over med-high until it starts to thicken-stirring constantly.
  • Add the remaining water, chicken boullion, lemon juice and brandy.
  • Simmer for 5 minutes.
  • Cut the artichoke hearts into smaller pieces and place around the chicken.
  • Remove sauce from heat and whisk in the sour cream.
  • Pour over entire chicken dish and bake at 350* for 35 minutes, covered.

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

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