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Chicken with Mushrooms & Creamy Brandy Sauce

A delicious chicken entree with sauteed mushrooms, sun-dried tomatoes, artichoke hearts, walnuts, & a creamy brandy sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: artichoke hearts, brandy sauce, chicken dinner, chicken in brandy sauce, chicken with mushrooms, creamy brandy sauce, mushroom chicken, sauteed mushrooms, sun dried tomatoes, walnuts
Servings: 4 people
Author: Housewives of Frederick County


  • 4 Chicken Breasts, boneless, skinless
  • 2 cups Mushrooms, sliced
  • 1/3 cup Brandy
  • 1 tbsp Garlic, minced
  • 6 tbsp Butter
  • 3/4 cup Heavy Cream
  • Salt & Pepper, to taste
  • 1/4 cup Sun-Dried Tomatoes, cut into bite size pieces
  • 1/4 cup Artichoke Hearts, cut into bite size pieces
  • 1/2 cup Walnuts, chopped


  • 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.