BRANDY CHICKEN
This is an elegant but easy dish.
Provided by ChristinaB
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
- Heat the oil in a large skillet over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
- Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.
Nutrition Facts : Calories 599.6 calories, Carbohydrate 49.3 g, Cholesterol 127.8 mg, Fat 19.9 g, Fiber 2.1 g, Protein 38.9 g, SaturatedFat 5.6 g, Sodium 400.9 mg, Sugar 7.6 g
AUNT TERESA'S CHICKEN
A hearty and aromatic dish, from Aunt Teresa's kitchen to yours! Great if served with rice.
Provided by Pam Wright
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.
Nutrition Facts : Calories 727.3 calories, Carbohydrate 37.2 g, Cholesterol 157.9 mg, Fat 47 g, Fiber 4.3 g, Protein 39.4 g, SaturatedFat 12.5 g, Sodium 2164.6 mg, Sugar 12.5 g
CHICKEN IN BRANDY CREAM SAUCE
Creamy brandy sauce adds flavor to this skillet made chicken recipe - ready in 35 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
- Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
- Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.
Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
CHICKEN BREASTS IN BRANDY CREAM SAUCE
This recipe is so tasty and pretty, you won't believe how easy it is! This recipe requires you to ignite the brandy, so use caution if you don't have experience in this. You don't want to catch the house on fire!
Provided by JenSmith
Categories Chicken
Time 30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
- In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
- Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
- Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
- Add the mushrooms and saute until most of the liquid has evaporated.
- Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
- Add cream and stir. Add salt and pepper to taste.
- Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
- Serve with the sauce.
CHICKEN WITH BRANDY SAUCE
Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.
Provided by Scott Rhoades
Categories One Dish Meal
Time 20m
Yield 4 pieces, 2 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from chicken breast halves.
- Cut breast sections in half so that you have four roughly equal pieces.
- Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
- Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
- Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
- Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
- Put flour in a bowl and press breast pieces into it to coat chicken fully.
- Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
- Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
- While chicken is frying, chop Italian parsley to 1/8 cup.
- Remove the last batch of chicken from the pan and wrap in foil to keep warm.
- Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
- Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
- Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
- Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
- Enjoy!
Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3
TERESA'S CHICKEN BRANDY
Easy and delicious! One of my boyfriend's favorite dishes--perfect for a romantic candlelight dinner-very classy!
Provided by TGirl
Categories Chicken
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Recipe doubles by increasing ONLY the amount of chicken used.
- No need to increase other ingredients.
- Preheat water for pasta or begin cooking rice.
- Heat oil in skillet or electric fry pan on medium-high heat.
- Season chicken with salt/pepper (optional step).
- Dredge chicken in flour, shake off excess.
- Brown chicken on both sides in pan.
- Do not cook all the way through.
- Remove chicken from pan and set aside.
- Add shallots, cook 2 minutes.
- Add mushrooms, cook additional 2 minutes.
- Add brandy, cook on high heat to evaporate alcohol.
- Lower heat to simmer, add cream, crumbled boullion cube and paprika.
- Add chicken back to pan.
- Cover and simmer until chicken is cooked through (no longer pink or until juices run clear) Serve over rice or egg noodles.
- I prefer rice because it holds the sauce better.
- If sauce is too thin at end of cooking time, remove chicken and raise heat to reduce sauce to desired consistency.
- Add chicken back, coat with sauce and serve.
Nutrition Facts : Calories 827.9, Fat 59.9, SaturatedFat 29.9, Cholesterol 232, Sodium 502, Carbohydrate 9.9, Fiber 1.6, Sugar 2.6, Protein 34.1
BRANDIED TARRAGON CREAM CHICKEN (CHICKEN A LA VALLEE D'AUGE), CAMEMBERT RICE WITH WARM ENDIVE AND APPLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium sauce pot over medium heat melt 1 tablespoon butter. Add rice and toss to coat, toast 2 to 3 minutes until fragrant. Add stock and bring to a boil. Reduce heat to a simmer and cook 18 minutes, fluff with fork and stir in Camembert to melt.
- While the rice cooks, heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and dredge chicken lightly in flour and shake off any excess. Brown chicken 3 to 4 minutes on each side. Remove chicken and reduce heat a little and melt in remaining 2 tablespoons butter. Saute the shallots 3 minutes until soft but not browned. Remove pan from the heat, add the brandy and ignite with a long kitchen match until the flame subsides. Return pan to the heat, add mushrooms and cook 2 to 3 minutes. Season with salt and pepper. Add wine and reduce 1 to 2 minutes. Stir in cream and tarragon and slide chicken back into the pan.. Reduce heat to low and simmer 8 to10 minutes.
- Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Trim the ends of endive and thinly slice the tight bottoms. Half the upper leaves across and separate the leaves. Quarter the apples lengthwise and cut away the core. Thinly slice the apples. Add the endive and apples and saute 3 to 4 minutes to tenderize. Dress the salad with vinegar and sugar, salt and pepper and chives.
- Serve the chicken along side rice and endive and apples.
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- Place chicken tenderloins in a p;attic bag and pound until flattened to 1/2 inch (only of needed). Dry well. Season with salt, pepper, thyme and paprika. Set a side.
- In a large pan over medium heat cook onions in olive oil, stirring frequently for 2-3 minutes until translucent. Add garlic and mushrooms. Add more salt and pepper if needed. Cook for for 4-5 minutes, until most of the water from mushrooms has evaporated.
- Remove pan from burner and add brandy. Stir the bottom of pan and place back on burner (reduce heat to low).
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