Ingredients
The following ingredients have 4 Servings
- 24 oz. boneless chicken breast, (sliced into 2oz. portions)
- 1 tbsp. extra virgin olive oil
- 10 oz. white mushrooms, (sliced)
- 1/4 c. all purpose flour
- 2 c. chicken broth
- 1/2 c. brandy
- 1 tbsp. fresh parsley, (chopped)
- 1/4 c. heavy cream
Instruction
- Add the olive oil and butter to a large sauté pan and cook the chicken 2-3 minutes per side over medium high heat until they are cooked through. Remove the chicken from the pan and cover to keep warm.
- Add the mushrooms to the pan and cook them down for about 3-4 minutes; then add the flour to form a roux.
- Add the brandy, chicken broth, parsley and heavy cream and stir until the sauce thickens slightly; then add the chicken back to the pan and simmer on low for another 10 minutes.
