Michael's Home Cooking | Pan Roasted Chicken with Brandy Cream Sauce with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 5 years ago | Updated 1 day ago
This Cream Sauce will dress up your everyday chicken to something special! It's easy and you will have dinner on the table in 45 minutes. You have to try this!
Ingredients:
3 to 4 pound chicken cut up
salt pepper
1 or 2 Tablespoons oil (any clear oil is fine)
Heat your pan then add your oil, immediately put in your chicken pieces skin side down.
Pan fry for 5 minutes, then turn and fry 3 minutes.
Put your pan of chicken into your 350F oven to bake.
Bake until breast pieces are 160F and dark meat is 175F, check at 20 minutes.
Remove pan from oven, take your chicken out of pan and set it aside while you make your sauce.
Sauce:
1/4 cup chopped shallot or finely diced onion.
8 ounces sliced musrooms (optional)
1 teaspoon all purpose flour
1 Tablespoon butter
1/2 cup brandy or bourbon
1 cup salted chicken broth
1 Tablespoon whole-grain mustard or Dijon Mustard
1/4 cup whipping cream
3 Tablespoons butter
1 Tablespoon lemon juice
fresh parsley
Pour out some of the oil from your pan.
Add your shallots and mushrooms, cooking to your liking.
Stir in your flour, then one tablespoon butter... cooking for a minute.
Add your brandy and scrape your fond into your sauce.
Add your chicken broth, cream and grainy mustard, cook and reduce to about one cup... about 7 minutes. (I reduced my a bit too long on video)
Turn off heat, adding your 3 Tablespoons butter and lemon juice.
Add your fresh parsley and serve.
Making your sauce give the chicken time to rest.
Thank you for watching!
Music from Apple Garage Band.... Chelsea Loft
#PanFriedChicken #MichaelsHomeCooking #BrandyCreamSauce
This Cream Sauce will dress up your everyday chicken to something special! It's easy and you will have dinner on the table in 45 minutes. You have to try this!
Ingredients:
3 to 4 pound chicken cut up
salt pepper
1 or 2 Tablespoons oil (any clear oil is fine)
Heat your pan then add your oil, immediately put in your chicken pieces skin side down.
Pan fry for 5 minutes, then turn and fry 3 minutes.
Put your pan of chicken into your 350F oven to bake.
Bake until breast pieces are 160F and dark meat is 175F, check at 20 minutes.
Remove pan from oven, take your chicken out of pan and set it aside while you make your sauce.
Sauce:
1/4 cup chopped shallot or finely diced onion.
8 ounces sliced musrooms (optional)
1 teaspoon all purpose flour
1 Tablespoon butter
1/2 cup brandy or bourbon
1 cup salted chicken broth
1 Tablespoon whole-grain mustard or Dijon Mustard
1/4 cup whipping cream
3 Tablespoons butter
1 Tablespoon lemon juice
fresh parsley
Pour out some of the oil from your pan.
Add your shallots and mushrooms, cooking to your liking.
Stir in your flour, then one tablespoon butter... cooking for a minute.
Add your brandy and scrape your fond into your sauce.
Add your chicken broth, cream and grainy mustard, cook and reduce to about one cup... about 7 minutes. (I reduced my a bit too long on video)
Turn off heat, adding your 3 Tablespoons butter and lemon juice.
Add your fresh parsley and serve.
Making your sauce give the chicken time to rest.
Thank you for watching!
Music from Apple Garage Band.... Chelsea Loft
#PanFriedChicken #MichaelsHomeCooking #BrandyCreamSauce
