Chicken with Brandy Cream Sauce
Ingredients
4 Boneless and Skinless Chicken Breast
2 Teaspoons Canola Oil
2 Teaspoons Shallots, Finely Chopped
2-1/2 Cups Sliced Shiitake Mushrooms
3 Tablespoons Chopped Sun-Dried Tomatoes (Not Packed in Oil)
1 Teaspoon Finely Minced Garlic
1/4 Cup Brandy
1-1/2 Cups Chicken Stock, Low Sodium
3/4 Cup Heavy Cream
2 Teaspoons Minced Tarragon Salt and Freshly Ground Black Pepper to Taste
Preparation
1. Season chicken breast with salt and pepper.
2. Heat the oil in a large sauté pan. Pan sear both sides of each chicken breast and remove from pan, keep warm. Add the shallots, mushrooms and sun-dried tomatoes to the pan. Sauté for 3 minutes. Stir in the garlic.
3. Add the brandy and bring the mixture to a boil.
4. Add chicken stock and cream. Return the seared chicken breast to mixture and bring to a simmer and then lower the heat to low, covered. 4. Reduce for 5 to 8 minutes until mixture gets thick enough to coat the back of a spoon. Taste for seasoning and add salt and/or pepper as needed. Remove from the heat and stir in tarragon. Serve immediately.
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