RCI-MT.006.0088.001
Seared Chicken Breast with Brandy Cream Sauce
Seared Chicken Breast with Brandy Cream Sauce from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- (6-8 ounce) boneless skinless chicken breasts2 unit
- brandy1/3 cup
- heavy cream1 cup
- Salt and freshly ground black pepper1 unit
- Olive oil1 unit
Method
1
Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside.
2
Heat a 10 inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides.
3
Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375 degree oven until internal temperature reaches 165 degrees F.
4
Remove chicken from pan and keep warm.
5
Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite with a firestick and shake pan until flames die.
6
Bring to a boil over high heat and cook until liquid has reduced by 2/3.
7
Whisk in cream and bring to a boil. Cook 8-10 minutes.
8
Add chicken breasts and toss to coat. Serve warm.