Sautéed Chicken in Brandy Cream Sauce
Sautéed Chicken in Brandy Cream Sauce. Another one of my dads all time favorite dishes. He is getting spoiled this weekend and his birthday is still a month away. But honestly I don’t mind it because this dish is absolutely delicious. It’s super decadent and cozy for the cold wintery weather we’re having. Top it with some mixed wild mushroom and herbs. Guys this one is seriously delicious! Happy Saturday, hope you’re all indulging in some amazing meals today !!
Decadent, feel-good, warm your bones dishes are seriously what winter Saturday’s are all about. This chicken dish can’t possibly get anymore decadent with the brandy cream sauce. I mean it’s seriously so so good. There’s really no reason I would question why this is one of my dad’s favorite dishes.
My favorite touch on this dish is the mushrooms. They enhance the flavors and are amazing coated in all that over the top cream sauce. This dish is definitely super filling, and it’s kind of addicting. But you’re going to want to make plenty of extras because everyone is going to be coming back for seconds with this recipe.
My mom has had this recipe for the longest time. It’s one of those oldies but goodies for us. I don’t know what made her resurface this recipe this weekend, but let’s just say everyone (ESPECIALLY my dad) was pleasantly surprised !!
Ingredients
For the Mushrooms
14 ounces mixed sliced mushrooms
1/4 cup butter
salt and pepper
For the Chicken
6 - 8 thinly cut chicken cutlets
1/2 cup flour
1 tablespoon salt
2 teaspoons black pepper
1 1/2 teaspoons ground thyme
8 tablespoons butter
2/3 cup brandy
2 cups heavy cream
salt and pepper
Directions
In a medium skillet, melt the butter. When hot, add the mushrooms, salt, and pepper. Let them cook undisturbed for about 2 - 3 minutes until caramelized. Give them a stir and cook another 2 - 3 minutes. Set aside.
Mix the flour with the salt, pepper, and thyme in a bowl. Rub each cutlet with the mixture.
Melt the butter in a large skillet. Add the cutlets. Sauté for 3 - 4 minutes on each side, searing to seal in the juices. Transfer the cutlets to a plate. Cover and set aside.
Pour the brandy into the skillet. Increase the heat to high, and light it to burn off the alcohol. When the flame burns out, add the heavy cream. Let it reduce for 6 - 8 minutes until thickened. Add the cutlets back to the skillet. Turn them over until they are fully cooked through. Add salt and pepper as needed. Top with mushrooms to serve.
