Chicken with Mushrooms & Creamy Brandy Sauce
A delicious chicken entree with sauteed mushrooms, sun-dried tomatoes, artichoke hearts, walnuts, & a creamy brandy sauce.
Ingredients
- 4 Chicken Breasts, boneless, skinless
- 2 cups Mushrooms, sliced
- ⅓ cup Brandy
- 1 tbsp Garlic, minced
- 6 tbsp Butter
- ¾ cup Heavy Cream
- Salt & Pepper, to taste
- ¼ cup Sun-Dried Tomatoes, cut into bite size pieces
- ¼ cup Artichoke Hearts, cut into bite size pieces
- ½ cup Walnuts, chopped
Instructions
- Pound chicken breasts so that they're approximately 1/2 inch thick.
- Season chicken breasts on both sides with salt & pepper.
- Melt 2 tablespoons butter in large skillet and add chicken breasts to pan.
- On medium to medium-high heat, cook chicken breasts for approximately 8 minutes on each side until juices run clear and they are fully cooked on the inside and golden brown on the outside.
- Remove chicken from skillet and set aside on a large plate with tin foil tented over top to keep it warm.
- Add 2 tablespoons of butter to skillet and add sliced mushrooms. Saute over medium heat for 3 minutes or until golden brown.
- Remove sauteed mushrooms and set aside.
- Add brandy and minced garlic to skillet over medium heat and scrape up the browned bits. Cook for 4 minutes or until the brandy has been reduced by half.
- Add the last 2 tablespoons of butter to the brandy mixture and stir over medium heat until the butter is melted.
- Add the heavy cream, salt & pepper to the brandy mixture and use a whisk to combine all ingredients. Simmer for 4 minutes or until the sauce has thickened.
- Reduce heat to medium-low and add the mushrooms, sun-dried tomatoes, artichoke hearts, & walnuts to the brandy sauce and mix well.
- Then add the chicken breasts and spoon the sauce over them while simmering for 2 additional minutes.
- Serve immediately.