Description
Tender chicken breasts pan-seared to perfection, then simmered in a creamy Dijon mushroom sauce with a touch of brandy. A classic French bistro dish made easy for home cooks.
Ingredients
Scale
- 2 boneless skinless chicken breasts, halved horizontally
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 oz cremini mushrooms, sliced
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Season chicken breasts with salt and pepper.
- In a large skillet over medium-high heat, melt butter and olive oil. Add chicken and cook until golden brown, about 4-5 minutes per side. Remove from skillet and set aside.
- Add sliced mushrooms to the skillet and cook until browned, about 5 minutes.
- Add shallots and garlic; cook 1 minute.
- Carefully add brandy and let it reduce by half, scraping up any browned bits.
- Stir in chicken broth, heavy cream, and Dijon mustard. Bring to a simmer.
- Return chicken to skillet, spoon sauce over, and simmer until chicken is cooked through, about 5-7 minutes.
- Garnish with parsley and chives before serving.
Notes
For a non-alcoholic version, omit brandy and use additional chicken broth. Serve with mashed potatoes or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: French
Nutrition
- Calories: 450 kcal
- Sugar: 4 g
- Fat: 30 g
- Carbohydrates: 8 g
- Protein: 35 g