Chicken Ala Booze
Indulge in the rich and luxurious flavors of Chicken Ala Booze, a show-stopping dish that combines tender seared chicken breasts with a creamy, brandy-infused sauce. This elegant recipe features aromatic shallots and garlic sautéed in butter, a splash of chicken broth and heavy cream for depth, and a touch of fresh thyme for earthy sophistication. Perfect for both an intimate dinner or a special occasion, this 50-minute dish is simple yet utterly decadent, making it a delightful choice for impressing guests or treating yourself. Serve it up with mashed potatoes or buttery sautéed vegetables to soak up every last drop of the velvety sauce. Whether you’re savoring the notes of brandy or the melt-in-your-mouth chicken, this recipe promises a burst of flavor in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole shallots, finely chopped
- 3 whole garlic cloves, minced
- 0.25 cup brandy
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the same skillet. Once melted, add the chopped shallots and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Carefully pour the brandy into the skillet, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Simmer for 1-2 minutes to let the alcohol cook off.
Add the chicken broth, heavy cream, and fresh thyme to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, spooning some sauce over the top. Cover and cook for 10-12 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).
Remove the skillet from heat and let the dish rest for 5 minutes. Sprinkle chopped parsley over the chicken before serving.
Serve warm with your choice of sides, such as mashed potatoes, rice, or sautéed vegetables.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3477 mg | 151% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 470 mg | 10% | |
*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.
