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.
Calories 506 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 15.1 g75.5%
Trans Fat 0 g
Cholesterol 177.2 mg59.1%
Sodium 525.7 mg21.9%
Total Carbohydrates 14 g4.7%
Dietary Fiber 1.4 g5.6%
Sugars 3.5 g
Protein 45 g90.3%
Vitamin A 18.2% Vitamin C 10.1%
Calcium 6.7% Iron 13.3%
*Based on a 2000 Calorie diet