Ingredients
- 4 chicken breast
- 2 tbsp salted butter
- 1 onion
- 8 oz button mushrooms
- 1 clove garlic
- 1/4 cup unbleached all purpose flour
- 1/2 cup chicken stock
- 1 cup all-natural apple cider
- 1/4 cup brandy
- 1/4 tsp ground black pepper
- 1/4 cup heavy cream
- 1/4 tsp salt
Steps
- Pound the chicken breasts to an even thickness, then season them with salt and pepper and coat them lightly with flour.
- Melt the butter in a large skillet over medium heat and brown the chicken for 4 minutes per side, reaching 165 F; transfer it to a plate.
- Cook the sliced onion and mushrooms in the skillet for 7 minutes, then add the garlic and cook for 1 minute.
- Stir in the remaining flour, chicken stock, apple cider, and brandy, then simmer for 8 minutes until the sauce thickens.
- Return the chicken to the skillet, cover, and simmer for 5 minutes; stir in the cream and heat for 2 minutes before serving.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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