Chicken with Apple Brandy Cream Sauce
Indulge in the luscious flavors of Chicken with Apple Brandy Cream Sauce, a gourmet meal that's surprisingly easy to make at home. Tender, golden-brown chicken breasts are enveloped in a velvety cream sauce imbued with the rich, fruity depth of apple brandy and the subtle earthiness of fresh thyme. The addition of sautéed shallots, garlic, and thinly sliced apples lends layers of complexity to this elegant dish, while a splash of heavy cream ensures every bite is decadently smooth. Perfect for cozy family dinners or an impressive date-night meal, this recipe pairs beautifully with roasted vegetables, creamy mashed potatoes, or fluffy rice. Ready in just 45 minutes, it’s a restaurant-quality experience that will elevate your weeknight cooking game.
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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 Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Shallot, finely chopped
- 2 cloves Fresh garlic, minced
- 0.25 cup Apple brandy (like Calvados)
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 piece Apple, thinly sliced
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Pound the chicken breasts to an even 1/2-inch thickness for even cooking. Season both sides of the chicken with 1 teaspoon salt and 1/2 teaspoon black pepper.
Dredge each chicken breast lightly in the flour, shaking off any excess.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 4-5 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the shallot and cook for 2 minutes until softened. Add the garlic and cook for an additional 30 seconds until fragrant.
Carefully pour in the apple brandy and stir, scraping up any browned bits from the bottom of the pan. Simmer for 1-2 minutes to allow the alcohol to cook off.
Add the chicken broth and bring to a gentle simmer. Let it reduce slightly for 3-4 minutes.
Stir in the heavy cream and thyme. Simmer for another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Add the thinly sliced apple to the skillet and cook for 2 minutes until just softened but still holding their shape.
Return the chicken breasts to the skillet, spooning some of the sauce over them. Heat for 2-3 minutes to warm through.
Garnish with fresh parsley and serve immediately. Pair with roasted vegetables, mashed potatoes, or rice for a complete meal.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 610 mg | 13% | |
*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.
