Mushroom Chicken with Brandy Sauce

Name: Mushroom Chicken with Brandy Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 1/2 cup onion (chopped); 2 cloves garlic (peeled and minced); 8 ounces mushrooms (sliced ); 4 whole chicken breasts ((approximately 4 to 6 ounces) boneless and skinless sliced into cutlets pounded flat. (See Note Below)); salt and pepper (to taste); 1 teaspoon paprika (dried ground); 1 teaspoon thyme (dried (or approximately 6-7 fresh sprigs)); 1/4 cup brandy (We used E & J extra smooth VSOP brandy); 1 cup chicken broth (gluten-free); 1 teaspoon cornstarch (gluten-free); 2 tablespoons water; 2 tablespoon butter (or plant based butter if lactose intolerant); flat parsley (optional to garnish (only because I did not have fresh thyme on hand))

Published: Mar 11, 2015 · Modified: Jul 14, 2024 by HWC Magazine · 54 Comments

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Treat yourself to a comforting and flavor-packed weeknight dinner with our easy skillet Mushroom Chicken with Brandy Sauce. This quick 25-minute recipe delivers restaurant-quality taste with NO Cream.

You pan-fry the tender chicken cutlets and then simmer them in a rich and velvety smooth brandy-infused mushroom sauce. It's the perfect solution for a busy night, and it just so happens to be gluten-free.

Mushroom chicken with brandy sauce on a white plate with sauce over mashed potatoes and a side of peas.

Serve it over a bed of mashed potatoes or cauliflower rice to soak up every bit of that incredible sauce. With only 5 net carbs per serving, this low-carb friendly recipe is sure to satisfy the whole family.

Cooking with Brandy Instead of Wine

The brandy liquor takes this chicken recipe to a whole new level! It departs a sophisticated, lightly sweet, oak, and robust flavor to the chicken and mushrooms. This mushroom chicken recipe is similar to an elevated chicken Marsala or rosemary chicken. However, it's made with a rich, oaky brandy instead of a dry Marsala wine.

The alcohol cooks off of course, so you will not get drunk by eating this dish. But, as you will only use ¼ cup of brandy in the recipe, there will be plenty left to share a snifter glass or two after dinner. (wink-wink)

Recipe chicken and mushrooms in a black pan.

What Does Brandy Taste Like?

If you have not cooked with brandy before, you have no idea what you have been missing out on. With those warm inviting flavors of vanilla cream, maple and spices, our E & J extra smooth VSOP brandy is the magical ingredient that makes this mushroom chicken recipe shine. Every brandy or cognac has a different flavor profile - use your favorite.

Ingredients to make a chicken and mushroom recipe with no cream.

Main Ingredients

Brandy – We suggest these 4 types of brandies to add a nice depth of flavor without overwhelming the other ingredients. They are listed in order of least expensive to most expensive.

VS (Very Special) brandy or VSOP (Very Superior Old Pale) – VS brandy has been aged for at least 2 years. VSOP has been aged for at least four years. These types of brandies are younger and mild, and it does not overwhelm the delicate flavors of the chicken and mushrooms. As a bonus, it’s less expensive. We used an 80 proof VSOP in the brandied chicken recipe.
Armagnac brandy – is made from a blend of white grapes. It has a nutty complex flavor that can complement the earthiness of the mushrooms.
XO (Extra Old) is a type of brandy that is referred to as cognac because it is aged more than 10 years under a special distillation and blending process. Our Beef Noodles with XO sauce, believe it or not, it’s not made with cognac. The reason why the Chinese refer to this rich and delicious sauce as cognac because it is a symbol of wealth and prestige.
High-quality French Cognac add a lovely oak and vanilla essence to the dish. However, it is the most expensive option.

Chicken – either boneless, skinless chicken breast cutlets, tenderloins, or boneless skinless thighs will work well in this mushroom chicken recipe. We are all about using what you have on hand.

Mushrooms – On sale at the market this week were button mushrooms. However, baby portabella mushrooms, shiitake, porcini, or even a mushroom medley is delicious in the brandied chicken. You could even add enoki mushrooms, but you would need to add these closer to the end of the cooking time as they are very delicate and cook in a flash.

Seasonings

Chicken Broth – if you need to keep this recipe gluten-free, add gluten free broth.

Cornstarch – We used the Clabber Girl brand to keep this recipe gluten-free.

Butter – or a dairy free option, if needed.

Aromatics – onions and garlic

Seasonings – paprika, thyme, salt, and pepper

How to make Brandied Chicken and Mushroom?

Chop onions and mince garlic.

Cleaning the mushrooms with a damp paper towel and slicing.

Clean mushrooms with a damp paper towel and slice.

Slicing chicken breasts into cutlets and pounding flat.

Pound chicken flat to about ½ inch thick, like we did with our Italian Chicken Cutlets.

Seasoning chicken cutlets and pan frying mushrooms.

Season the chicken on both sides with paprika, thyme, salt, and pepper.
Fry onions and garlic in olive oil in a large pan until translucent.
Stir fry mushrooms until lightly golden with the aromatics and move to the edge of the pan.

Searing Chicken and adding in the brandy to the skillet.

Pan sear chicken on medium high for about 2 minutes on each side.
Remove the chicken from the pan.
Remove the pan off the burner and slowly add the brandy.
Carefully place the pan back on the burner and gently stir the bottom of the pan to loosen up those delicious brown bits.

Add chicken broth and seared chicken back into the pan.
Simmer for about 6 to 8 minutes or until the chicken is cooked to 165 °F (73.9 °C).

Adding in the cornstarch slurry into the mushroom brandy sauce.

Make a cornstarch slurry.
Bring the temperature back up to a medium high heat or until you see bubbles in the juice. Slowly add a little bit of the cornstarch slurry mixture while stirring the brandy sauce until it coats the back of a spoon.
Remove the mushroom chicken with brandy sauce from the heat source and stir in the butter.
Enjoy!

Recipe Tips

Use an extra-large skillet so you have room for all the chicken and mushrooms.
If you have a smaller skillet, you will have to sear the chicken in phases.
You need to be very careful when cooking with brandy! Unless you are looking for a quick way to manicure your eyebrows, please remove the pan from the burner BEFORE adding the brandy. The alcohol can flame up from the pan.
Chicken is cooked when it is no longer pink, the juices run clear and/or the meat thermometer reads 165 °F (73.9 °C).
Make sure the sauce is bubbling on the stove BEFORE adding the cornstarch slurry mixture. Cornstarch will not thicken the brandy sauce unless it is exposed to high heat.
You probably will not need to add all the cornstarch slurry to achieve a thick sauce that coats the back of a spoon.
Get at least 12 ounces of mushrooms as they cook down. If you have mushrooms lovers in your family, you might want to get even more because your family will be fighting over them. Yep! They are that good.

FAST TIP: The ideal temperature range for cornstarch to properly gelatinize and thicken a sauce or gravy is between 95-100°C (203-212°F). Cornstarch gives sauces and soups a translucent silky appearance.

Variations

Boneless and skinless chicken tenderloins and thighs also work well in thisrecipe. You may need to adjust the cooking time accordingly.
If you decide to cook a whole boneless and skinless chicken breast in a mushroom sauce, it will take longer to cook.
Try different types of fungi like mini portabella, shiitake, oyster, or a mushroom medley.
Make it vegan and substitute the chicken with tempeh, plant-based chicken, cooked lentils, or extra firm tofu.
Go dairy free (lactose free), by swapping out the real butter with a plant-based butter.

Served up mashed potatoes with the mushroom brandy sauce and peas.

What to Cook with Chicken and Mushrooms?

Simple mashed potatoes, French Canadian meat dressing or mashed cauliflower are perfect to soak up that delicious mushroom brandy sauce.
Explore some of our favorite rice dishes like black rice pilaf, lemon pepper rice or creamy parmesan risotto.
Keep the recipe keto friendly by serving with roasted cauliflower bites, side green salad, or some air fryer zucchini and squash for a delicious meal idea.

Taking a bite of the chicken with the velvety sauce.

Storing and Reheating

Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for up to 3 months.

Stovetop Reheating: Place the chicken and the mushroom gravy sauce in a skillet over medium heat for 2-3 minutes on each side or until warmed through. If the sauce is too thick, you can add a teaspoon to tablespoon of water or chicken broth in the pan to loosen it back up.

Microwave Reheating: Place the chicken with the brandy sauce on a microwave safe plate and cover to prevent splattering. Microwave for 1 minute. Add 30 seconds of cooking time or until the chicken is hot and has an internal temperature of at least 165 °F (73.9 °C).

Brandy mushroom sauce getting poured over the chicken.

What makes Brandy Differ from Wine?

Winemakers ferment grapes or other fruits, then clarify and sometimes age the wine before bottling. Brandy producers also start with fermented grapes, but then distill the wine and age it in oak barrels. This distillation process raises the alcohol content and adds a rich, mellow flavor.

Brandy producers can also use other fermented fruits like peaches, apples, pears, or cherries. These non-grape brandies typically specify the fruit used, such as "apple brandy." Grape-based brandies, on the other hand, usually do not label the fruit.

Frequent Asked Questions (FAQ’s)

Can you freeze brandy sauce?

Yes, you can certainly freeze leftover mushroom chicken with brandy sauce for up to 3 months in a freezer safe container. As our brandy sauce does not contain any heavy cream, the sauce with not split or curdle during the freezing process. Splitting means that there is a separation of the watery liquid vs the high fat cream in the sauce.

How to make the mushroom brandy sauce thicker?

To make the sauce thicker just add more cornstarch slurry. However, the liquid in the pan must be bubbling hot (95-100°C (203-212°F) for the cornstarch to do its job as a thickening agent. Add a teaspoon at a time of the cornstarch slurry and stir well before adding more. It takes a few seconds for it to thicken up.

Try It Today!

We can’t wait for you to try our mushroom chicken with brandy sauce. It has a velvety smooth sauce, tender chicken, and savory mushrooms. It’s a perfect quick weekday meal or special enough for a dinner party. Respond in the comment section below and let us know what your favorite sides are to go with this recipe.

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