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Chicken Breast Tenderloins In Brandy Cream

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Ingredients
  Butter/Margarine 2 Tablespoon
  Boneless skinless chicken breasts 1 Pound (12 To 16 Pieces, Tenders)
  Chicken broth 3⁄4 Cup (12 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Fresh mushrooms 4 Large, sliced
  Brandy 1⁄4 Cup (4 tbs)
  Snipped parsley 1 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
Directions

MAKING
1. Take a 12 inch skillet, heat butter in it until it melts.
2. Put chicken and cook until brown.
3. Stir in chicken broth and allow it to boil.
4. Lower the flame and cook for 15 minutes after covering.
5. Add cream and cook for 5-10 minutes by stirring frequently.
6. Avoid boiling.
7. Put mushrooms and heat for 5 more minutes.
8. Move the skillet in such a way that the mushrooms are coated with juices.
9. Put brandy, parsley, salt and pepper and cook.

SERVING
10. Toss over wild rice and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Drink: 
Brandy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
8

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