Chicken Breasts in Brandy Cream Sauce
Elevate your dinner table with this exquisite recipe for Chicken Breasts in Brandy Cream Sauce, a luxurious dish that combines succulent pan-seared chicken with a velvety, aromatic sauce. The dish begins by seasoning and lightly dredging chicken breasts in flour for a perfectly golden crust. It’s then paired with a decadent cream sauce infused with finely chopped shallots, garlic, and a splash of brandy, which lends a subtle depth and sophistication to the flavor profile. A hint of chicken broth balances the richness, while heavy cream creates a luscious texture. Finished with a sprinkle of fresh parsley, this one-pan recipe is as elegant as it is approachable, making it ideal for both weeknight dinners and special occasions. Serve it alongside buttery mashed potatoes or crisp steamed vegetables for a complete, comforting meal. Perfect for lovers of creamy chicken recipes, this dish offers a restaurant-quality experience right from your home kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 pieces Shallots, finely chopped
- 2 cloves Garlic, minced
- 0.25 cup Brandy
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Dredge the chicken lightly in the flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the shallots and sauté for 2-3 minutes until softened.
Add the garlic and cook for 30 seconds, stirring constantly to prevent burning.
Carefully pour in the brandy, stirring to deglaze the pan. Cook for 1-2 minutes to allow the alcohol to evaporate.
Stir in the chicken broth and bring the mixture to a gentle simmer. Let it reduce slightly, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream until the sauce is smooth and creamy.
Return the chicken breasts to the skillet, spooning sauce over them. Simmer for 3-4 minutes to heat through and blend the flavors.
Garnish with freshly chopped parsley before serving.
Serve warm with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3487 mg | 152% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 160 mg | 12% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2318 mg | 49% | |
*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.
