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.
Print this post