Nana's Creamy Brandy Chicken

A cozy, old-fashioned favorite, Nana’s Brandy Cream Chicken is rich, comforting, and full of simple elegance. Tender chicken and mushrooms are simmered in a silky brandy cream sauce for a timeless dish that feels special yet easy enough for any night.

Creamy Brandy Chicken

Ingredients:

• 1 lb boneless skinless chicken breasts

• 8 oz cremini mushrooms, sliced

• 6 tbsp butter (divided into three 2-tbsp portions)

• 1/3 cup brandy

• 3/4 cup heavy cream

• 1 tbsp garlic, minced

• 1 tsp brown sugar (optional)

• 1/4 tsp salt (plus extra for seasoning)

• 1/8 tsp black pepper (plus extra for seasoning)

Directions:

1. Sear the Chicken: Season chicken with salt and pepper. Melt 2 tbsp butter in a skillet over medium-high heat. Cook chicken for about 5 minutes per side until golden and cooked through (165∘F internally). Remove chicken, place on a plate, and cover with foil.

2. Sauté Mushrooms: In the same pan, melt another 2 tbsp butter. Cook mushrooms over medium heat for 3–5 minutes until soft. Remove mushrooms from the pan and set aside.

3. Reduce Brandy: Pour the brandy and garlic into the pan. Scrape the bottom of the pan to loosen the browned bits. Simmer for 3–4 minutes until the liquid reduces by half.

4. Make the Base: Stir in the final 2 tbsp butter and the brown sugar until melted and smooth.

5. Thicken the Sauce: Whisk in the heavy cream, salt, and pepper. Simmer gently (do not boil) for 3–4 minutes until the sauce thickens.

6. Combine and Serve: Lower the heat. Stir the mushrooms and chicken back into the sauce. Simmer for 2 minutes, spooning sauce over the meat, then serve.

Quick Tips

• Sugar: Omit the brown sugar if you prefer a more savory, less sweet sauce.

• Safety: Ensure the chicken reaches an internal temperature of 165°F.