Carrie’s Experimental Kitchen

Chicken in a Mushroom Brandy Cream Sauce

 

 

 

Boneless Chicken pan seared; then simmered in  mushroom brandy cream sauce. Serve over rice with your favorite vegetable for a quick weeknight meal.

Boneless Chicken pan seared; then simmered in a creamy mushroom brandy sauce. Serve over rice with your favorite vegetable for a quick weeknight meal.

My husband and I went out to dinner recently to Momento’s, a local Italian restaurant. He ordered one of their specials for the evening; which was chicken stuffed with prosciutto and cheese; then topped with a mushroom brandy cream sauce and he LOVED the sauce. I’ll be trying that recipe out in the near future, but wanted to surprise him with a quick weeknight version using the same sauce and made this one pan Chicken in a Mushroom Brandy Cream Sauce.

Chicken in a Mushroom Brandy Cream Sauce

The entire meal took only 30 minutes from start to finish and I could have even saved some more time if I had purchased thinly sliced chicken breasts. Instead, I used the larger chicken breast and trimmed them down myself to 2 oz. each by slicing them horizontally into three or four pieces (depending on how large they were).

Boneless Chicken pan seared; then simmered in a creamy mushroom brandy sauce. Serve over rice with your favorite vegetable for a quick weeknight meal.

After slicing the chicken, I heated a small amount of extra virgin olive oil and butter in a large sauté pan and cooked the chicken 2-3 minutes per side until they were cooked through. Then I removed the chicken from the pan and kept them covered to keep warm.

Chicken in a Mushroom Brandy Cream Sauce

I then added sliced mushrooms to the pan and cooked them down for about 3-4 minutes; then formed a roux by adding some flour. Next, I added brandy, low sodium chicken broth, fresh chopped parsley and a bit of heavy cream (you could also use half & half; it just helps to give the sauce a creamy consistency), added the chicken back to the pan; then simmered it on low for another 10 minutes.

Chicken in a Mushroom Brandy Cream Sauce

In previous posts, I’ve mentioned that I’ve been trying to lower my cholesterol and lose weight naturally without medication by eating better and exercising. I am happy to report that at my recent doctors visit I have lost 26 lbs., have lowered my total cholesterol by 45 points and my triglycerides by 126 points in 3 months.  I still have a way to go, but I think that’s pretty good progress!

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So far, I’ve been able to do this by keeping track of my daily calories on My Fitness Pal and walking several times per week. I also do not deprive myself of the foods I love. If I want to have a slice of pizza on a Friday night, I’ll have one slice and only once a month instead of once a week. If I want to have wine, I’ll save it for over the weekend where I allow myself one day to eat whatever I want (within moderation of course!). Sorry TGIT, no more glasses of wine with Oliva and Annalise for me.

Boneless Chicken pan seared; then simmered in a creamy mushroom brandy sauce. Serve over rice with your favorite vegetable for a quick weeknight meal.

Which brings me back to this Chicken in a Mushroom Brandy Cream Sauce. Now you’re probably thinking that because this recipe is cream sauce based that it has a lot of calories, but because I only used a little bit of fat and heavy cream, a 4oz. serving is only 242 calories. And, might I just add that this recipe was amazing! I served ours with brown rice and steamed vegetables and my family just loved it. ~Enjoy!

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Boneless Chicken pan seared; then simmered in a creamy mushroom brandy sauce. Serve over rice with your favorite vegetable for a quick weeknight meal.

 

**Make this recipe at home**

Boneless Chicken pan seared; then simmered in a creamy mushroom brandy sauce. Serve over rice with your favorite vegetable for a quick weeknight meal.
Print
Chicken in a Mushroom Brandy Cream Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Boneless Chicken pan seared; then simmered in a creamy mushroom brandy sauce. Serve over rice with your favorite vegetable for a quick weeknight meal. 

Course: Main Course
Servings: 6
Calories: 242 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 24 oz. boneless chicken breast, sliced into 2oz. portions
  • 1 tbsp. extra virgin olive oil
  • 10 oz. white mushrooms, sliced
  • 1/4 c. all purpose flour
  • 2 c. low sodium chicken broth
  • 1/2 c. brandy
  • 1 tbsp. fresh parsley, chopped
  • 1/4 c. heavy cream
Instructions
  1. Add the olive oil and butter to a large sauté pan and cook the chicken 2-3 minutes per side over medium high heat until they are cooked through. Remove the chicken from the pan and cover to keep warm.  

  2. Add the mushrooms to the pan and cook them down for about 3-4 minutes; then add the flour to form a roux. 

  3. Add the brandy, chicken broth, parsley and heavy cream and stir until the sauce thickens slightly; then add the chicken back to the pan and simmer on low for another 10 minutes.

Recipe Notes

Nutrition Facts
Chicken in a Mushroom Brandy Cream Sauce
Amount Per Serving
Calories 242 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Cholesterol 83mg 28%
Sodium 236mg 10%
Potassium 59mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 27g 54%
* Percent Daily Values are based on a 2000 calorie diet.

Here are some more chicken recipes that are perfect when entertaining!

Chicken Francaise

Chicken Francaise

Chicken Balsamico

Chicken Balsamico

Lemon Chicken

Chicken in a Lemon Butter Sauce

 

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One Comment

  1. 25 Scrumptious Must Try Main Dish Recipes - Dishes and Dust Bunnies
    January 14, 2017 at 1:49 pm - Reply

    […] from Family Food and Travel Slow Cooker Buffalo Chicken Macaroni and Cheese from Snappy Gourmet Chicken in a Mushroom Brandy Cream Sauce from Carrie’s Experimental Kitchen Chicken Cordon Bleu Pasta Casserole from Snappy Gourmet Kale and Herb Stuffed Meatballs from […]

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