Recipe Background
When entertaining, it's always fun to have a special guest of honor. This beautiful, affluent, center-of-attention, queen, Brandy Chicken, will have your tastebuds sitting on the edge of their seats! With her demure demeanor of tender, down-to-earth portobello mushrooms alongside her saucy side of garlic, creamy goodness, and paired with the fact that she's always seen with a shot of smooth brandy in hand (ahem, mixed in), it's fair to say this "chick" has it all going for her. Don't be surprised if Brandy Chicken becomes the new "it girl" at your next gathering. She's just that good!
When entertaining, it's always fun to have a special guest of honor. This beautiful, affluent, center-of-attention, queen, Brandy Chicken, will have your tastebuds sitting on the edge of their seats! With her demure demeanor of tender, down-to-earth portobello mushrooms alongside her saucy side of garlic, creamy goodness, and paired with the fact that she's always seen with a shot of smooth brandy in hand (ahem, mixed in), it's fair to say this "chick" has it all going for her. Don't be surprised if Brandy Chicken becomes the new "it girl" at your next gathering. She's just that good!
Ingredients
- 1 pound chicken breasts boneless and skinless
- salt to taste
- freshly ground pepper to taste
- 6 tablespoons butter divided
- 8 ounces mini portobello mushroom sliced
- 1/3 cup brandy
- 1 tablespoon garlic minced
- 1 teaspoon brown sugar
- 3/4 cup heavy cream
Directions
- Generously season the chicken breasts with the salt and the pepper on both sides.
- In a skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add the seasoned chicken breasts to the butter and cook until their internal temperature reaches 165 degrees F, about 5 minutes per side.
- Transfer the chicken to a plate and tent it with foil to keep warm.
- To the same skillet over medium heat, add 2 tablespoons of the butter and the mushrooms and sauté, about 3-5 minutes.
- Reduce the heat to low and carefully transfer the mushrooms to a plate.
- Add the brandy and the garlic to the same skillet, and then increase the heat to medium.
- Deglaze the pan with the brandy, scraping up the browned bits, and cook until the brandy has been reduced by half, about 3-4 minutes.
- Add the remaining butter and the brown sugar to the brandy and stir until the butter has melted and the sugar has dissolved.
- Add the heavy cream, the salt, and the pepper to the butter mixture and whisk to combine all the ingredients.
- Simmer the heavy cream mixture, stirring occasionally, until the sauce has thickened, about 3-4 minutes. Keep the mixture at a simmer, but do not allow it to boil. Reduce the heat if needed to prevent boiling.
- Reduce the heat to medium-low.
- Return the mushrooms to the sauce mixture and stir to coat them in the sauce.
- Return the chicken to the sauce and simmer, while spooning the sauce over the chicken, about 2 minutes.
- Transfer the skillet away from the heat.
- Serve.
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