Chicken in Creamy Mushroom and Brandy sauce
This recipe showcases the smooth, warming character of Gourmet Classic Brandy, adding depth and richness to a classic creamy chicken dish.
Ingredients
- 4 skinless chicken breasts
- 2 tbsp olive oil
- 30 g butter
- 2 shallots finely diced
- 2 cloves garlic minced
- 200 g chestnut mushrooms sliced
- 100 ml Gourmet Classic Brandy
- 200 ml chicken stock
- 200 ml double cream
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
- Fresh parsley chopped, to garnish
Instructions
- Season the chicken breasts with salt and freshly ground black pepper.
- Heat the olive oil and butter in a large frying pan over a medium-high heat. Add the chicken breasts and cook for 5–6 minutes on each side until golden. Remove from the pan and keep warm.
- Add the shallots and cook for 2 minutes until softened. Stir in the garlic and sliced mushrooms and cook for 5 minutes until the mushrooms are lightly browned.
- Pour in the Gourmet Classic Brandy and allow it to bubble gently for 2–3 minutes until reduced by about half.
- Add the chicken stock, Dijon mustard and thyme. Simmer for 5 minutes.
- Stir in the double cream and return the chicken breasts to the pan. Simmer gently for a further 8–10 minutes until the chicken is cooked through and the sauce has thickened.
- Sprinkle with chopped parsley and serve immediately.
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