Chicken With Brandy Sauce Recipes

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

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.

Steps:

• Preheat the oven to 375 degrees F.
• Lightly butter the bottom of a 13 by 9 by 2-inch baking dish. Arrange chicken in dish in a single layer. In a medium bowl, mix together the pecans, mustard, maple syrup, melted butter, brandy, egg white, and pepper. Spread mixture evenly over each chicken breast. Bake, uncovered, for 40 minutes. Arrange chicken on a platter and spoon Nectarine Brandy Sauce over each piece. Garnish with parsley sprigs and seasonal flowers. Serve with additional sauce on the side.
• In medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, for about 20 minutes.

Steps:

• Heat the oil in a skillet on medium-high heat.
• Cook chicken completely. Remove and set aside, keeping it warm.
• Melt 1 tablespoon butter in the same skillet, add pears and 1 teaspoon lemon juice.
• Saute until pears are barely tender, around 2-3 minutes. Remove and set aside.
• Cook onion and garlic one minute. Add brandy, broth, honey, and thyme.
• Boil until thickened, around 3-4 minutes. Add pears and heat for 2 more minutes.
• Add 1 tablespoon butter and 1 teaspoon lemon juice. Salt and pepper to taste.
• Sprinkle cheese lightly over chicken breasts, then cover with sauce. Don't drown the chicken.

Steps:

• Coat chicken with crumbs and pecans.
• Bake at 350 degrees until done (about 45 minutes).
• Combine the sauce ingredients in a saucepan.
• Warm through, stirring often.
• Pour over chicken and serve.

Steps:

• In a shallow bowl, combine flour, salt and pepper. Dredge chicken breasts in flour mixture and shake off excess.
• In a large frying pan, heat butter and oil over medium heat.
• Add chicken and cook, turning, until opaque throughout, about 6 minutes.
• Remove and set aside. Add shallots to the pan and cook until just soft, about 2 minutes.
• Return chicken to pan along with any juices that have collected.
• Increase heat to medium high; add lemon juice and brandy. Ignite carefully with a match.
• After flames subside, transfer chicken and sauce to a serving platter. Sprinkle with chopped parsley and serve.