Chicken in Brandy Cream Sauce

 

chickenbrandy-ebook

 

Ingredients:

 

1 T butter

1 T olive oil

2 shallots, diced

1 t fresh thyme (or 1/2 t dried)

2 sprigs fresh rosemary (or 2 t dried)

1/4 c brandy

2-3 T flour

salt to taste

1/2 c cream

2 boneless chicken breasts

 

Variations:

add 1 c chopped mushrooms

substitute champagne for brandy

 

Saute shallots in butter and oil. Add rosemary (chopped or crumbled if you wish), thyme, and half the brandy. Add chicken (and mushrooms) and cook gently over low-medium heat (about 20 minutes). Sift in flour, add salt and stir in cream. Stir until sauce thickens (1-4 minutes). Add remaining brandy (or to taste). Serve with rice.