Sautéed Chicken in Brandy Cream Sauce
Sautéed Chicken in Brandy Cream Sauce. Keeping the decadent eats going post thanksgiving. Because the holidays are all about over indulging, am I right ?! This chicken super rich and decadent in this cream sauce. And the key is serving it on top of mashed cauliflower drizzled with brown butter, sage, and rosemary. It’s the perfect day after thanksgiving comfort food that we all definitely need !!
The day after thanksgiving is always a let down. It’s all the hype and then it’s over…so. quick. So you need comfort food to make the day seem a little less sad. So today, we are having one of my dads favorites…this creamy, decadent chicken in brandy cream sauce.
The brandy cream sauce is over the top rich and decadent. It's a perfect fancy, yet cozy dish to serve to guests around the holidays. I mean I have to say it’s pretty hard not to love this chicken. And like I said, it has that decadent touch which makes it a little fancy too.
And while you don’t have serve it over mashed cauliflower, I highly recommend it. It’s a pretty perfect pairing. And drizzled with a little brown buttery herbs…you guys need to try this.
Anyway, thanksgiving was super fun this year. We had a really nice day with my uncle’s family. There was obviously way too much delicious foods and way too much fancy wines, but it was all really great. I am definitely feeling the post thanksgiving let down today, but I am happy it was such a nice day !!
Hope you all had a great thanksgiving too !!
Ingredients
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
For the Mashed Cauliflower & Brown Butter
2 heads cauliflower florets
4 ounces cream cheese
4 tablespoons butter
salt and pepper
4 tablespoons butter
20 sage leaves
2 sprigs rosemary
Directions
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.
Meanwhile, make the mashed cauliflower. Add the cauliflower to a large pot of salted water. Cook until tender, about 15 minutes. Drain. Add the cauliflower to the bowl of a food processor. Add the butter, cream cheese, salt, and pepper. Puree until smooth.
In a small skillet, melt the butter for 2 - 3 minutes until browned and smells nutty. Add the sage leaves and rosemary. Cook until herbs are crisp.
Serve chicken over mashed cauliflower and drizzled with the brown butter, sage, and rosemary.
