Cooking With Brandy Food

CHICKEN WITH BRANDY SAUCE

Chicken With Brandy Sauce image

Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.

Provided by Scott Rhoades

Categories One Dish Meal

Time 20m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 boneless chicken breast halves
1/2 cup flour
1 cup chicken broth
1/4 cup brandy
1 tablespoon butter
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1/8 cup Italian parsley
2 teaspoons fresh ground pepper
kosher salt

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!

Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3

TIPSY MUSHROOMS (WITH BRANDY)

Tipsy Mushrooms (with Brandy) image

The best choice when you want to pamper and impress your loved ones in style. Great side dish with grilled meats ..! AND the ease of preparation in just over 7-8 minutes is a DEFINITE BONUS.

Provided by Mini Ravindran

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1/2 lb mushroom (any type, I use medium sized button mushrooms)
2 tablespoons butter
salt and pepper
1 ounce brandy

Steps:

Slice the mushrooms into fours.
Melt the butter in a skillet.
Add to the pan and sauté on high heat until soft for about 5 minutes.
Remove from the heat and carefully add the brandy to avoid flame ups.
Return to the heat and cook until pan juices have slightly thickened.
Serve warm.

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