Cookbook:Seared Chicken Breast with Brandy Cream Sauce

Cookbook | Ingredients | Recipes

Ingredients

• 2 ea. (12–16 oz) boneless skinless chicken breasts
• ⅓ cup brandy
• 1 cup heavy cream
• Salt
• Freshly-ground black pepper
• Olive oil

Procedure

1. Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside.
2. Heat a 10 inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides.
3. Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375°F oven until internal temperature reaches 165°F.
4. Remove chicken from pan and keep warm.
5. Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite and shake pan until flames die.
6. Bring to a boil over high heat and cook until liquid has reduced by ⅔.
7. Whisk in cream and bring to a boil. Cook 8–10 minutes.
8. Add chicken breasts and toss to coat. Serve warm.