Chicken With Brandy Cream Recipe


MethodMain Ingredient


 Butter3 Tablespoon
 Oil1 Tablespoon
 Slivered onion1 Cup (16 tbs)
 Mushrooms1⁄2 Pound, cleaned
 Flour1⁄4 Cup (4 tbs)
 Chicken breast fillets4
 Chicken breasts1 1⁄2 Pound, split
 Brandy2 Tablespoon
 Heavy cream1 Cup (16 tbs)
 Crumbled dried tarragon1⁄2 Teaspoon
 Egg yolk1
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2836 Calories from Fat 1462

% Daily Value*

Total Fat 166 g255%

Saturated Fat 84.3 g421.6%

Trans Fat 0.2 g

Cholesterol 1005.3 mg

Sodium 965.1 mg40.2%

Total Carbohydrates 62 g20.8%

Dietary Fiber 7.4 g29.6%

Sugars 14.5 g

Protein 257 g513.5%

Vitamin A 102.4% Vitamin C 55.6%

Calcium 35.6% Iron 51.6%

*Based on a 2000 Calorie diet


Heat 2 tablespoons butter and oil in heavy skillet over moderate heat.
Add onion; saute until tender.
Add mushrooms; saute 3 minutes, stirring occasionally.
Remove from pan with slotted spoon; reserve.
Combine flour, salt, and pepper; dredge chicken breasts in mixture.
Add 1 tablespoon butter to skillet; melt over moderate heat.
Add chicken; brown well on both sides.
Warm brandy.
Ignite; pour over chicken.
Add cream and tarragon; heat through.
Beat egg yolk well.
Add some of hot sauce to egg yolk; beat.
Add to chicken; mix well.
Add mushrooms and onions; cook stirring frequently, until thickened. (Take care not to boil mixture after adding cream.)