Wednesday, March 3, 2010

Chicken in a Brandy-Dijon Sauce with Mushrooms

My favorite way to prepare chicken is to sear it and then make a pan sauce. It's quick, easy, so versatile and the ingredient possibilities are endless.

I had mushrooms last week so decided to use them. I like chicken Marsala, but wanted to do something different, so I chose brandy. I also added some Dijon mustard for more flavor.


  • 2 chicken breasts, trimmed and pounded thin
  • 1 tbsp flour
  • Salt and pepper
  • Olive oil - just enough to have in the pan to cook the chicken
  • 1 sm shallot, chopped
  • 2 cloves garlic, minced
  • 6 mushrooms; I used baby bellas. White mushrooms would work too.
  • 1/3 c brandy
  • 1/2 c low sodium chicken broth
  • 1 tbsp Dijon mustard


  • Heat olive oil in pan over medium high heat
  • Season chicken with salt and pepper; coat in flour and shake off excess
  • Add chicken to pan and cook 4 minutes on each side until golden brown. Flip again if the chicken isn't cooked all the way through.
  • Remove chicken from the pan and keep warm.
  • Add a touch of olive oil to the pan; add shallots, garlic, and mushrooms. Saute 2-3 minutes.
  • Deglaze pan with the brandy, scraping up all of the brown bits.
  • Add chicken broth and bring to a steady simmer. Add mustard. Let simmer for a few minutes. Return chicken to the pan, spoon the sauce over the chicken, and let simmer another few minutes.

This sauce was delicious!! I served the chicken over egg noodles and along side fresh spinach sauteed with garlic.

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  1. I love that you love making chicken with pan sauces because I always love the results! This is going on the menu, as I have brandy to use up before our move. Thanks!

  2. i love that you used chicken and mushrooms in a different way - yum!