Boneless Chicken pan seared; then simmered in mushroom brandy cream 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.
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).
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.
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.
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.
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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**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.
- 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
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.
Add the mushrooms to the pan and cook them down for about 3-4 minutes; then add the flour to form a roux.
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.
Here are some more chicken recipes that are perfect when entertaining!
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