Chicken in Molasses Brandy Sauce
Elevate your dinner menu with this luxurious Chicken in Molasses Brandy Sauce, a perfect blend of savory and sweet flavors. Tender, golden-seared chicken breasts are bathed in a rich sauce made from bold brandy, deep molasses, and aromatic thyme, all accented by the zesty brightness of orange. Balanced with garlic, shallots, and a velvety chicken stock reduction, this dish achieves an irresistible glaze-like finish that pairs beautifully with roasted vegetables or creamy mashed potatoes. Ready in just 45 minutes, this recipe offers the perfect combination of elegance and simplicity, ideal for both weeknight indulgence and special occasions. Serve it topped with fresh parsley for a polished, restaurant-worthy presentation!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves (minced)
- 1 piece Shallot (minced)
- 1 cup Brandy
- 3 tablespoons Molasses
- 1 cup Chicken stock
- 4 sprigs Fresh thyme
- 1 teaspoon Grated orange zest
- 2 tablespoons Fresh parsley (chopped for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter.
Sear the chicken breasts for 3-4 minutes per side until golden brown. Remove from the pan and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced garlic and shallot to the pan and sauté for 1-2 minutes until fragrant and translucent.
Carefully pour in the brandy and stir, allowing it to simmer for 2-3 minutes until slightly reduced.
Stir in the molasses, chicken stock, and thyme sprigs. Bring the mixture to a gentle simmer.
Return the chicken breasts to the skillet, ensuring they are well-coated in the sauce. Cover and cook for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove the chicken from the skillet and set it aside, loosely covering it with foil to keep warm.
Increase the heat to medium-high and simmer the sauce for an additional 5 minutes, stirring occasionally, until it thickens to a glaze-like consistency.
Stir in the orange zest for a bright citrus note.
Return the chicken to the skillet, spooning the sauce over the top to coat evenly.
Plate the chicken and drizzle with any remaining sauce. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 47.0 g | ||
| Protein | 228.5 g | 457% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1058 mg | 23% | |
*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.
