Chicken In Brandy Cream
|Boneless skinless chicken breasts||6|
|Seasoned flour||3 Tablespoon|
|Fresh mushrooms||1 Pound, sliced|
|Onion||1 , chopped|
|Canned chicken stock||8 Ounce|
|Chicken bouillon cubes||2|
|Heavy cream||1 Cup (16 tbs)|
|Dried tarragon||1 Teaspoon|
|White wine vinegar||1 Tablespoon|
Rinse the chicken and pat dry.
Slice into 1/2 inch-wide strips.
Place the seasoned flour in a large sealable plastic bag.
Place the chicken into the bag a few strips at a time, seal and shake to coat.
Saute the chicken in butter until browned, a few strips at a time.
Place the chicken in a 2 quart baking dish.
Saute the mushrooms and onion in butter.
Layer the mushroom mixture over the chicken.
Pour the chicken stock into the skillet and heat to deglaze (dissolve the remaining bits of sauteed food).
Stir in the brandy, ketchup, bouillon, cream, tarragon and vinegar.
Add salt and pepper to taste.
Pour the brandy sauce over the chicken.
Bake at 350 degrees for 30 minutes or until hot and bubbly and chicken is cooked through.
Serve over noodles.