Mushroom Chicken with Brandy Sauce
March 11, 2015
Tender chicken and button mushroom pan seared and then cooked with a light and aromatic brandy sauce and topped with fresh herbs.
You are just going to love this mushroom chicken with a decadent brandy sauce because it is low-carb, gluten free, dairy-free, easy to make and is the perfect romantic dinner. You have to love that! You feel like you are eating something really naughty as it is so delicious but the good news is that you are not...
How many times do you just look at the chicken in the refrigerator and cannot think of something new to make with it? It happens to me all the time. Sometimes I just stare in the refrigerator hoping the "old girl" (my refrigerator) will give me a sign... she was speechless. I just could not make another Asian dish as the hubby has just spent the week in China and I am sure he would not want to look at another stir fried dish for some time to come...
Have you ever met Karista from Karista's Kitchen? I call her my "Sauce Guru"... She can do amazing things with sauces that bring just plain old chicken dishes from plain and boring to oh my goodness I want second and third helpings. I consulted the guru and found this delicious little recipe from the archives... Roasted Chicken Leg Quarters with a Brandy Butter Sauce. Totally brilliant recipe! I did not have chicken legs but I did have chicken tenderloins and I can't have real butter as we need to be lactose-friendly in our household. I scurried into the kitchen to start cooking.
You can have this delicious Mushroom Chicken with Brandy Sauce on your table in less than 30 minutes and that included a veggie side, tossed salad and I even poured myself and glass of wine while I was cooking.
The brandy takes this dish to a whole new level. The most important thing to remember when adding alcohol to a hot pan is to remove the pan from the burner while adding the brandy. Unless you are looking for a quick way to manicure your eyebrows, BE CAREFUL!
I love mushrooms. When I was a little kid, having mushrooms in the house was a very special treat. I think my mom and dad only purchased the little 8 ounce packages but even at 6 years old I could eat the whole dish of gently sautéed mushrooms myself. I am older now so I share better...However if you have mushrooms lovers in your family, you might want to get more for this dish as your family will be fighting over them. I used button mushroom as this is what I had in my refrigerator but please feel free to use the mushrooms of your choice as all would be tasty in this dish.
I think you are really going to love this dish at it has a velvety smooth sauce, tender chicken, savoury mushrooms and a dusting of fresh herbs from my herb garden that make this a perfect quick week day meal or even for a special gathering.
Mushroom Chicken with Brandy Sauce
March 11, 2015
Tender chicken and button mushroom pan seared and then cooked with a light and aromatic brandy sauce and topped with fresh herbs. Recipe Adapted from Karista's Kitchen
- Cook: 30 mins
- Yields: 4 Adults or 1 Hungry Teenager
Ingredients
onion - 1 chopped (or about 1/2 cup)
mushrooms - 8 ounces (sliced) I used button but you can use any kind you like
chicken tenderloins - 8 (pounded flat)
brandy - 1/4 cup (your brand of choice)
chicken broth - 3/4 cup (gluten free)
butter - 2 tablespoons (I used lactose free heart friendly margarine)
flat parsley - optional to garnish (only because I did not have fresh thyme on hand)
Directions
1Take your chicken tenderloins and put them into a sealable plastic bag and pound until flattened to about 1/2 inch to help with even cooking. Dry well. Season both sides with salt and pepper, paprika and thyme. Set aside.
2In a frying pan add your olive oil and fry up chopped onions and fry until translucent. Add garlic to the pan. Move the onions to the edges of the pan and add your sliced mushrooms and season with salt and pepper and cook until slightly golden. (You may need to add more oil at this point as mushrooms always absorb anything in the pan).
3Step 3: Add your seasoned chicken tenderloins to the pan and cook on both sides until golden brown about 2 minutes each side. Remove the pan from the burner (heat) and add the brandy and then put pan back on the burner on a low medium heat and stir the bottom of the pan to loosen all of those delicious brown bits on the bottom of the pan. Add the chicken broth and turn the heat on to a low simmer and let the chicken cook for about 6-8 minutes and/or the sauce reduces to about 1/2 and/or until the chicken is no longer pink inside.
4Add the cornstarch to the water to make a cornstarch slurry, stir. Slowly add a little of the corn starch slurry( at little a time) while whisking the brandy gravy just until it coats the back of the spoon. You may not need all of the cornstarch slurry mixture. Taste and adjust seasoning. Remove the mushroom chicken with Brandy sauce from the heat source and add the butter (or butter alternative) and stir until mixed well.
5Garnish with parsley or fresh thyme and enjoy!
