Brandied Chicken Breasts Treasure Trove 3
Elevate your dinner game with this indulgent recipe for Brandied Chicken Breasts Treasure Trove 3, where tender, golden-seared chicken is bathed in a luxuriously creamy brandy sauce. Perfectly seasoned and lightly dredged in flour for a delicate crust, the chicken absorbs a symphony of flavors from sautéed shallots, garlic, and fresh thyme. A splash of brandy brings depth and sophistication, while heavy cream and Dijon mustard create a velvety sauce that clings to every bite. Ready in just 45 minutes, this elegant dish is a showstopper for weeknight dinners or special occasions alike. Garnished with fresh parsley and served alongside mashed potatoes or steamed vegetables, it's a comforting yet refined meal that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 2 cloves fresh garlic, minced
- 0.33 cup brandy
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Lightly dredge the chicken breasts in the all-purpose flour, shaking off any excess flour.
Heat a large skillet over medium heat and melt the unsalted butter and olive oil together.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium-low and add the chopped shallot. Sauté for 2-3 minutes, stirring frequently, until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Carefully pour in the brandy (you can ignite it with a flame if desired, but exercise caution). Cook for 1-2 minutes, allowing the alcohol to burn off.
Stir in the chicken stock, heavy cream, Dijon mustard, and fresh thyme leaves. Simmer the sauce for 4-5 minutes, stirring occasionally, until slightly thickened.
Return the chicken breasts to the skillet, spooning the sauce over them. Cover with a lid and let the chicken simmer in the sauce for 10-12 minutes, or until fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from the heat and garnish the dish with freshly chopped parsley.
Serve the chicken breasts hot with the creamy brandy sauce spooned over them. This pairs perfectly with mashed potatoes, rice, or a side of steamed vegetables.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 230.9 g | 462% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
