Brandied Chicken Breasts

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"This recipe takes a trip back in time to 6/22/01 when it was received via email as a RECIPE OF THE DAY. I don't know the exact source, but did make this note: Jo Ann S. was acknowledged & said "This is a favorite at my house when company is coming. Not only is it elegant, but it's easy to prepare & fool-proof. Since the alcohol burns off during cooking, it's also safe to feed to children." I agree w/her. This sounds like it would be an easy-fix & elegant favorite at our table too. Enjoy!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (215.1 g)
  • Calories 399.9
  • Total Fat - 19.8 g
  • Saturated Fat - 11 g
  • Cholesterol - 137 mg
  • Sodium - 525.1 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.2 g
  • Protein - 39.2 g
  • Calcium - 66.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat a large skillet on low-heat & melt butter in it.

Step 2

Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.

Step 3

Add the chicken to the skillet & cook for 10 min on each side or until the chicken is browned.

Step 4

Add the brandy & chicken broth. Stir & then let simmer for 10 more min or until the chicken is fork-tender. Remove chicken from the pan & place on a warmed plate.

Step 5

Add the sour cream to the skillet. Stir well to warm & combine w/pan contents. Pour the warmed sauce over the chicken & serve immediately.

Tips & Variations


  • No special items are required

Related

Mikekey

10 stars! This is very easy and so tasty. With Twissis's permission, I subbed apple brandy for the apricot brandy and it worked great.

review by:
(31 Oct 2016)