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–+ servings
Mushroom chicken with brandy sauce on a white plate with sauce over mashed potatoes and a side of peas.
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5 from 2 votes

Mushroom Chicken with Brandy Sauce

Savor our rich and comforting Mushroom Chicken with Brandy Sauce - an easy 25-minute dinner with no cream. Tender chicken in a creamy, velvety sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Mains
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 4 chicken cutlets
Calories: 184kcal
Author: HWC Magazine

Equipment

  • skillet large
  • meat pounder or heavy flat skillet

Ingredients

  • 1 tablespoon olive oil
  • ½ cup onion
    chopped
  • 2 cloves garlic
    peeled and minced
  • 8 ounces mushrooms
    sliced
  • 4 whole chicken breasts (approximately 4 to 6 ounces) boneless and skinless sliced into cutlets pounded flat. (See Note Below)
  • salt and pepper
    to taste
  • 1 teaspoon paprika
    dried ground
  • 1 teaspoon thyme
    dried (or approximately 6-7 fresh sprigs)
  • ¼ cup brandy
    We used E & J extra smooth VSOP brandy
  • 1 cup chicken broth
    gluten-free
  • 1 teaspoon cornstarch
    gluten-free
  • 2 tablespoons water
  • 2 tablespoon butter
    or plant based butter if lactose intolerant
  • flat parsley optional to garnish (only because I did not have fresh thyme on hand)
US Customary - Metric

Instructions

  • Chop onion and mince garlic. Using a damp paper towel clean the mushrooms and slice. Set aside.
  • Slice Chicken breasts into half to make cutlets and dry well. Place chicken cutlets into a sealable plastic bag. Pound chicken flat to about ½ inch thick to help with even cooking. Season the chicken on both sides with paprika, thyme, salt, and pepper. Set aside. (see notes below for other cuts of chicken)
  • In a large frying pan, add olive oil and chopped onions. Pan fry over medium heat until translucent. Add garlic to the pan. Move the onions and garlic to the edges of the pan. Add sliced mushrooms and season with salt and pepper. Cook and stir until lightly golden. (You may need to add more oil at this point as mushrooms always absorb anything in the pan).
  • Add your seasoned chicken tenderloins to the pan. Pan sear on both sides until golden brown - about 2 minutes each side. Remove the chicken from the pan and keep warm.
  • Remove the pan from the burner (heat) and slowly add the brandy. Carefully place the pan back on the burner on a low medium heat. Stir the bottom of the pan to loosen all of those delicious brown bits on the bottom of the pan. Add the chicken broth and the seared chicken back into the skillet. Turn the heat down to a low simmer. Let the chicken cook for about 6-8 minutes and/or the sauce reduces to about ½ and/or until the temperature of the chicken is 165°F (73.9 °C).
  • Add the cornstarch to the water to make a cornstarch slurry and stir - set aside. Bring the temperature back up to a medium high heat. The liquid needs to be bubbling in the pan or approximately 95-100°C(203-212°F). Slowly add a little of the stirred corn starch slurry (a couple teaspoons at a time) while whisking the brandy gravy just until it coats the back of the spoon. You may not need all of the cornstarch slurry mixture. Spoon the delicious mushroom brandy sauce over the chicken. Taste and adjust seasoning.
  • Remove the mushroom chicken with brandy sauce from the heat source and add the butter (or plant based butter alternative) and stir until mixed well.
  • Garnish with parsley or fresh thyme and enjoy!

Video

Notes

Recipe Tips
  • If you decide to use chicken tenderloins or thighs in exchange for the chicken cutlets, they do not need to be sliced thinner before pounding flat.
  • Use an extra-large skillet so you have room for all the chicken and mushrooms.
  • If you have a smaller skillet, you will have to sear the chicken in phases.
  • You need to be very careful when cooking with brandy! Unless you are looking for a quick way to manicure your eyebrows, please remove the pan from the burner BEFORE adding the brandy. The alcohol can flame up from the pan.
  • Chicken is cooked when it is no longer pink, the juices run clear and/or the meat thermometer reads 165 °F (73.9 °C).
  • Make sure the sauce is bubbling on the stove BEFORE adding the cornstarch slurry mixture. Cornstarch will not thicken the brandy sauce unless it is exposed to high heat.
  • You probably will not need to add all the cornstarch slurry to achieve a thick sauce that coats the back of a spoon.

Nutrition

Serving: 2chicken cutlets | Calories: 184kcal | Carbohydrates: 6g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 79mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg