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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Lightly breaded chicken breasts are sauteed with mushrooms and served in a brandy and cream sauce. Serve with sauteed vegetables. Ingredients:
1 tablespoon olive oil |
4 boneless skinless chicken breasts (1 1/2 lbs) |
1/4 cup flour, for dredging |
1 egg |
1/2 cup seasoned bread crumbs |
1 small onion, chopped |
4 ounces mixed mushrooms, sliced |
1/2 cup chicken broth |
kosher salt & freshly ground black pepper |
1/2 ounce butter |
1/4 cup brandy or 1/4 cup dry sherry |
2 teaspoons flour |
1/4 cup chicken broth |
2 tablespoons heavy cream |
Directions:
1. Heat oil in a skillet over medium high heat. Prepare an assembly line for breading your chicken by placing the flour, a beaten egg, and the bread crumbs on 3 separate shallow dishes.
2. Dredge chicken in flour, then dip both sides into the egg, then coat with bread crumbs.
3. Place breaded chicken in skillet and brown both sides, about 5 minutes total; remove from skillet and set aside.
4. Add onions and mushrooms to skillet, and cook, while stirring, until onions begin to soften, about 5 minutes.
5. Pour in broth; season with salt and pepper.
6. Remove pan from heat and add butter and brandy (or sherry), return to heat and cook about a minute.
7. Stir in flour, mixing well.
8. Reduce heat to low, stir in broth, return chicken, cover pan and simmer about 8 minutes; stir in cream, heat through, and serve.
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