Ingredientes para Chicken Breasts In Brandy Cream Sauce
- Boneless Skinless Chicken Breast Halves
- Fresh Ground Black Pepper
- 2 tablespoons butter
- Extra Virgin Olive Oil
- 1 medium yellow onion, chopped
- Garlic Clove
- Button Mushroom
- 1/4 cup brandy
- Heavy Cream
- Salt & Freshly Ground Black Pepper
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Cómo preparar Chicken Breasts In Brandy Cream Sauce
- Preheat oven to 250°F (120°C). Season 2 boneless, skinless chicken breasts (about 1.5 lbs total) generously with black pepper.
- In a large heavy-bottomed skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
- Add the chicken breasts to the skillet and cook for 4-5 minutes per side, until lightly browned.
- Remove the chicken from the skillet and place in an oven-safe dish. Bake in the preheated oven for 10-12 minutes, or until cooked through.
- Leave the pepper and chicken juices in the skillet.
- Add 1 medium yellow onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook over medium-high heat for 3-4 minutes, until softened and lightly browned, adding more oil if needed.
- Add 8 ounces of sliced cremini mushrooms to the skillet and sauté for 5-7 minutes, until most of the liquid has evaporated.
- Remove the skillet from the heat. Add 1/4 cup brandy.
- Carefully ignite the brandy (using a long match or lighter). Allow the flames to die down, about 1 minute.
- Add 1 cup heavy cream to the skillet and stir until smooth and slightly thickened.
- Season the sauce with salt and freshly ground black pepper to taste.
- Remove the chicken from the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, allowing the chicken to absorb the sauce.
- Serve immediately, spooning the sauce over the chicken.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
13g
Fat
60g
Carbs
2g
