Chicken Breasts In Brandy Cream Sauce Food

GARLIC CREAM SAUCE OVER CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Season chicken breasts with oregano, basil, salt, and black pepper.
• Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
• Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 200°F.
• Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
• Mix the flour with the 1 teaspoon each of salt and of pepper.
• Dredge the chicken in the seasoned flour and shake off the excess.
• Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
• Remove from the skillet and keep warm in the oven.
• Discard any butter left in the pan.
• Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
• Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
• Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.

CHICKEN WITH BRANDY SAUCE

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!

CHICKEN DIANE

Steps:

• Place the chicken breasts in a pan of cold water and season with salt and pepper to taste. Cover the pan with a lid and bring it to a boil.
• As soon as it starts boiling rapidly, remove it from the heat and leave it to stand (still covered) for 10 minutes.
• Once the chicken has cooled for 10 minutes remove it from the water and cut it into bite-sized pieces.
• Mix the brandy, tomato puree, mustard and Worcestershire sauce into the stock and set aside. Mix the cornflour with 2 tablespoons of water and set that aside also.
• Melt the butter in a large frying pan, add the sliced onions and minced garlic, and turn the heat down to very low. Cover the pan with a lid and let the onions sweat gently in the butter until they just start to soften and become translucent. This will take about 5 minutes. Keep your eye on the pan and don't let the onions brown.
• Now add the sliced mushrooms, turn the heat up slightly and continue to fry, stirring all the time, until they have released their moisture. This will take another 5 minutes. Mushrooms are like little sponges and they will soak up all the butter. Don't worry, they will release all that flavour back into the sauce once you add the stock.
• If you are using cornflour (cornstarch) to thicken the gravy, pour in the prepared stock and then stir in the cornflour/water mixture and stir over a gentle heat until the mixture thickens.If you are using flour to thicken the gravy, mix the flour into the mushrooms and onions taking care to remove any lumps, then pour in the prepared stock and stir over a gentle heat until the mixture thickens.
• Now stir in the cream and add the chicken pieces.
• Turn down the heat as low as possible and leave it to simmer for 10 minutes, stirring occasionally.
• Garnish with parsley and serve over rice with a side dish of peas.

CHICKEN BREASTS IN BRANDY CREAM SAUCE

Steps:

• Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
• In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
• Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
• Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
• Add the mushrooms and saute until most of the liquid has evaporated.
• Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
• Add cream and stir. Add salt and pepper to taste.
• Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
• Serve with the sauce.

CHICKEN WITH APPLE-BRANDY CREAM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Coat with flour, shaking off excess.
• Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
• Transfer to platter.
• Pour off all but 1 tablespoon butter from skillet.
• Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
• Using slotted spoon, transfer apples to platter with chicken.
• Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
• Season with salt and pepper.
• Return chicken and apples to skillet and heat through, about 2 minutes.
• Arrange chicken on plates.
• Spoon apples and sauce over and serve.

CHICKEN BREASTS IN CREAM SAUCE

Steps:

• Brown chicken breast.
• Place breasts in oven dish.
• Mix together the onion, garlic, cream, broth, salt, white pepper and worcestershire and mix well.
• Pour over the chicken and bake 2 hours at 300 degrees.
• After baking, remove breasts; strain juices into saucepan.
• Add 2 tablespoons flour and 1/2 cup water.
• Mix with whisk until thickened.
• Add milk if too thick.
• Pour sauce over breasts and garnish with parsley.