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Brandy Chicken recipe

Brandy Chicken recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This is an elegant but easy dish.

10 people made this

IngredientsServes: 4

  • 4 skinless, boneless chicken breast fillets
  • 125g plain flour
  • 1 egg, beaten with water
  • 100g dried breadcrumbs
  • 3 tablespoons vegetable oil
  • 4 tablespoons grated Parmesan cheese
  • salt and ground black pepper to taste
  • 80ml brandy
  • 475ml milk

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Preheat the oven to 200 C / Gas mark 6.
  2. Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into breadcrumbs. Gently toss between your hands so any breadcrumbs that haven't stuck can fall away. Place the breaded chicken onto a plate whilst breading the rest; do not stack.
  3. Heat the oil in a large frying pan over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
  4. Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

by MelCole

was skeptical due to "sparse" ingredients... but made it for 2. Used 1/2 butter & 1/2 olive oil for frying, then used brandy/milk to deglaze the pan prior to pouring over chix. sprinkled Parm on top. Baked 45 mins @ 350. Tender, moist chix, wonderful taste & texture: whisked a little milk into the gravy to stretch over Egg Noodles. Definitely NOT for those who like hot spice/kick... but for those of us who like good old filling comfort food it's an absolute winner!!! But adding your favorite "heat" to kick it up would be E-Z! Might add a touch of dill weed next time... (and there WILL be a next time!!)-13 Mar 2009

by IRISH911

Really liked this idea because of the little bit of prep work and I thought I had all ingrediants on hand. I used MelCole's idea and did the butter/Olive oil instead and deglazed the pan w/the sauce as well. I was short about 1/2 cup of milk, so I tossed in about 2-3 tablespoons of sour cream while deglazing the pan, and it added such a nice flavor. Other thing that changed in mid-prep, was I only had bonless chicken tenders, not breasts, they were still wonderful! But I reduced the cook time from 60mins to about 45 and it was perfect. Didn't have noodles, but side of Mac&Cheese went awesome. Definately doing this one again, and again and again!-15 Oct 2009

by Jeannie

A little bland but if you mix it with some good comfort food, it could be a hit with your younger family members. Must cook chicken long enough in the oven to absorb some of the flavors and moisture....really, really moist which is fantastic. Will try again but may add some seasoning to pop a little flavor out of it next time.-25 Feb 2010


Brandy Chicken recipe - Recipes

The restaurant guests really love this Chicken with Brandy Cream Sauce Recipe. Maybe it's the brandy, but I really think it is the combination of ingredients that makes this restaurant recipe a winner - a favorite restaurant recipe.

You will see that the recipe calls for "seasoned flour."

All this really means is whatever seasonings you like added to flour.

Often this is simply adding salt and pepper.

Besides the brandy, the sun-dried cranberries are a very important "secret" ingredient. They are a perfect addition to this dish and part of the reason this was a secret restaurant recipe, until now.


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Ok I read the reviews and still tried it with a few major changes first off I used 3/4 cup orange tangerine juice and 1/4 cup cherry brandy added 1/2 tsp ginger and that was the sauce. I cooked the chicken to recipe but did not use rosemary just salt and pepper. The sauce thickened great I cooked over med-high/high heat with the chicken still in the pan. After about 15-20 min the sauce thickened perfectly. As a side note I was only cooking 1 chicken breast so if using more chicken double the sauce. This version based off the original recipe was great and quick perfect for a mid-week meal.

I've made this recipe many times and my friends have always loved it. It's a great thing to make for a weeknight supper since it's so fast and easy.

I followed the recipe, and somehow it came out too salty. Otherwise, the flavors were just so-so.

I agree that this much concentrate is a bit too much, otherwise it's great.

Excellent and easy--my husband made it! Worthy of serving to company. Very good with wild rice and fresh green beans.

Although it was good, the chicken was a little bland and I couldn't get the sauce to thicken. I did use orange juice instead of concentrate and I used the tip of adding cream to thicken. It certainly was easy to make, and I might try experimenting next time with adding some fruit to the sauce and looking for something to thicken the sauce with.

I thought the orange juice concentrate was a bit *too* sweet and too sour, so I will be using less. But everyone loved it otherwise.

This was ok. I probably screwed it up by putting some finely shredded orange peel in for more flavor. I was very careful to avoid pith, but it still had a bitter edge to it. I didn't have concentrate, so I squeezed oranges for the juice. My husband liked it. I served it with rice and doubled the sauce. Next time I'll use concentrate and make a little more than double the sauce. My sauce needed help thickening, but not much.

Thought this was great, easy. Used Hawaii's Own brand Passion Orange juice and it came out very well.

This dish was blah. Did the suggestions too. Still didn't help.

What's with all the 4-forks? It was good, but not amazing. We did like that it was so quick and easy to prepare, and we will be making it again for a quick mid-week dinner. But - if you really want to wow your company - this may not be the dish.

Even though many people have reviewed this recipe, I felt compelled to submit my own review. This recipe is as good as it gets. easy, readily accessible ingredients,and fast. It tastes good enough to make for a dinner party and yet is so quick to make it also doubles as a regular family favourite. when this dish shows up on my monthly meal rotation schedule, it gives my whole day a boost. You just can't say too many good things to say about this dish. Does the woman who contributed the recipe have any others for us to try?

I made this for a holiday dinner and it was fantastic! I did use some of the suggestions--added cream, Grand Marnier, used orange juice versus orange concentrate, and added some garlic as I sauteed the chicken, but was told this was one of my best ever. Presentation was enhanced by the fresh orange slices--spectacular!

I made this for dinner last night and everyone liked it. I used Grand Marnier in place of brandy for an added taste of orange, and added a teaspoon of cornstarch to the sauce to help it thicken. Very nice dish.

This was really easy but I would rather have a different flavor than simplicity. My husband gave it a two and a half only because I made risotto with it. I finished it with a bit of heavy cream, taking a suggestion from another reviewer and I'm glad I did since it cut down the overly strong orange flavor - I should have listened to the other reviewer who suggested orange juice and not the concentrate. Its okay.

Excellent dish! Quick and easy to make assuming that you have all the ingredients on hand. Goes well with herb-roasted potatoes.

Made the full sauce recipe for 2 chicken breast halves, using just 1 tablespoon butter, thyme instead of rosemary, and threw a couple of minced garlic cloves in to saute with the chicken when I turned it. Yummy and easy we'll make it again the same way.

Great, easy recipe. Takes no time at all. Everyone I serve it to absolutely loves it!Friends have called to ask for the recipe!

This dish was wonderful, particularly with the addition of cream in the sauce (as suggested by another reviewer). The flavor was subtle and went well with rice pilaf. I will happily make this again.

I'm not sure if I would make this again the flavors were overpowering and I would have to adjust the flavors to my taste. it was very easy to make and if I could adjust it I might try again

I used only two breast halves, but made the full sauce recipe. The cooking time was perfect and I used nice plump breasts, and it turned out very moist!

The chicken was moist and juicy, but I will tinker with the sauce a bit next time. The chicken broth flavor seemed to overpower the taste of the other ingredients. I will use a differnt brand if I try this again.

We found this recipe to be incredibly quick and easy. Great for dinner after a busy day of work! We did double the sauce as suggested and used cognac instead of brandy (we were out) which turned out just fine. This recipe will be in our rotation for a while.

Add Cream or heavy cream to this dish and discover that it becomes 4 forks. And do make more than suggested.


Mushroom Chicken With Brandy Sauce Recipe

Hey guys, how are you? Ready and excited for the first day of Spring tomorrow?

I’ve been happily enjoying the warmer weather this and last week and also trying to think of lighter spring meals.

Today’s dish is also a part of the Blog Hop I’m participating in. I only had to cook one recipe from Bam’s Kitchen, but after visiting her blog I had my eyes on this simple, very flavorful and delicious Mushroom Chicken With Brandy Sauce.

Mushroom Chicken With Brandy Sauce Recipe

So I decided to just cook a sweet and savory dish from her blog.

Mushroom Chicken With Brandy Sauce Recipe

This made a perfect Sunday lunch. You can serve it with mashed potatoes if you’d like. I was not sure if I was posting the dish on my blog, so I apologize for the lack of pictures, I was just rushing to cook lunch.

To be honest I have a similar recipe, that I often make, but the difference is that the sauce is made with white wine. When I saw brandy in this one, I knew it was going to be tasty. The sauce is very smooth and aromatic. Totally gluten free and the whole dish comes together in around 30 minutes.

Mushroom Chicken With Brandy Sauce Recipe

I love mushrooms and used baby Portobello in this chicken dish. The original recipe calls for button mushrooms, just use whatever you prefer.

This is the perfect light dish for the mushroom, chicken and brandy lovers out there.
Thanks for reading Cooking LSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes and a copy of my FREE e-cookbook 15+ Most Popular Recipes On CookingLSL.


What Ingredients Are Needed for this French Chicken Normandy Dish

For a full recipe with exact measurements please scroll down to the recipe card. This part is simply meant to help you with your grocery list:

  • Chicken Leg Quarters
  • Butter (super important in French cooking)
  • Sweet Onions
  • Garlic
  • Dry Thyme
  • Apples, that will hold their texture while frying (like Honeycrisp)
  • Brandy (ideally Apple Brandy or Calvados)
  • Apple Cider (VERY IMPORTANT: DO NOT confuse it with Apple Cider Vinegar!)
  • Dijon Mustard
  • Heavy Cream
  • Fresh Thyme
  • Seasoning: salt and pepper.


Servings 4

Step 1

Heat butter in saute pan dip chicken in flour and saute skin-side down, over medium to high heat, until brown (about 4 to 5 minutes). Turn breasts and cook another 4 to 5 minutes, thinner breasts might require less time.

Remove breasts from pan and deglaze pan with chicken stock, add peaches, brandy and tarragon, reduce heat and cook approximately 2 minutes. Return chicken, along with any accumulated juices, to pan. Add heavy cream and cook until chicken is hot and cooked through.

Place chicken on platter or plates and top with peaches and sauce. (If sauce is not quite thick enough after removing chicken, reduce quickly on high heat before pouring over chicken).


Benedictine Brandy Recipe(B and B)

Real Restaurant Cocktail Recipe

Preparation time:ꀕ seconds. Serves 1.

  • Pour Benedictine into a cordial glass or small brandy glass
  • Slowly top (float) brandy (do not stir or shake)
  • Serve and enjoy

Please do not add ice. I have seen this done on occasion but it really isn't the way to enjoy a B & B.

This restaurant drink recipe is one of many restaurant recipes on my website.

Enjoy your Benedictine Brandy and the company of those you share it with. - Donna

Did you know? In 1510, the Benedictine monk Don Bernardo Vincelli created the recipe for this French liqueur, which calls for 27 plants and spices. The three main ingredients are Angelica, Hyssop and Lemon Balm.

There are only three people on earth who know the complete recipe for making the spirit.


Tasty Chicken And Brandy Cream Recipe

I've served this with rice, but buttered noodles would be a good alternative. This recipe was given to me by a friend who has since passed away. Mary always doubled the sauce and I do too. It's a hearty dish for winter company.

Schedule your weekly meals and get auto-generated shopping lists.

  • 6 boneless skinless chicken breasts
  • butter
  • 1 can cream of asparagus soup (undiluted)
  • 1 (4 oz.) can or 4 oz. fresh mushrooms
  • 1/2 pint sour cream
  • 1/4 cup brandy
  • Parmesan cheese, grated
  • salt and pepper, to taste
  • granulated or powdered garlic, to taste

Ingredients

  • 6 boneless skinless chicken breasts shopping listshopping list
  • 1 can cream of asparagus soup (undiluted) shopping list
  • 1 (4 oz.) can or 4 oz. fresh mushroomsshopping list
  • 1/2 pint sour creamshopping list
  • 1/4 cup brandyshopping list , grated shopping list and pepper, to taste shopping list
  • granulated or powdered garlic, to taste shopping list

How to make it

  • Brown chicken breasts in butter. Add seasoning.
  • In a casserole dish, combine soup, mushrooms, sour cream and brandy.
  • Pour over chicken and sprinkle with Parmesan cheese.
  • Bake covered, at 350 degrees for 55 minutes.
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The Cook

The Rating

I'll double that "Yum" from Michelle. One quarter cup of Brandy. that's really sounding yummy!
Cheers.

I was reading through this, and when I got to the brandy, sour cream & parmesan my tastebuds really lit up LOL! Great recipe, I'm anxious to try it. TY Conner :)

This really looks like a winner. My daughter and granddaughter would really love this dish. They love chicken and asparagus. Keep those amazing recipes coming!


19 Sweet Peach Recipes to Make this Summer

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Recently, smokers have risen in popularity. They are an investment, though. So if you own one, it’s worth using it as much as possible. We know it’s good for ribs and a pork roast, but you can light the smoker for other recipes too. From appetizers to the main meal, sides, and desserts, there’s a [&hellip]

22 Cheers-Worthy Summer Cocktails

Get your shakers, blenders, and ice-makers ready! These cheers-worthy summer cocktails are the refreshing drink you need to beat the heat. No matter your drink of choice, we have a tasty adult beverage that’s sure to have you reaching for your cocktail glasses. Margaritas, mojitos, mint juleps, and a plethora of cocktails that don’t start [&hellip]


Baked Chicken Grand Marnier

Grand Marnier is a French cognac liqueur known for its distinct blend of cognac brandy, the essence of bitter orange, and, of course, sweetness from added sugar. Though the liqueur can be sipped as a digestif after a meal or in mixed cocktails, Grand Marnier has earned its spot in most American liquor cabinets for its unique use in baking and cooking. While Grand Marnier's sweet orange flavor and a hint of vanilla from the cognac has lent itself beautifully to use pastries and baked goods, it has also traditionally been used in roasted duck and other glazed poultry dishes.

In this recipe, Grand Marnier is mixed with sweet apricot preserves, tart balsamic vinegar, and sharp Dijon mustard for a tangy sweet and sour flavor, which becomes both a marinade and glaze for boneless, skinless chicken breasts. Though many diehard fans say that there is no real substitute for Grand Marnier, you can substitute Cointreau or any other orange-flavored liqueur. Many liquor stores sell single serving or "airplane" bottles of certain varieties, which can be helpful in recipes calling for liquor or liqueur that you do not keep on hand. If you are looking for a non-alcoholic substitution, you can substitute unsweetened orange juice concentrate in this recipe one-to-one.

To get the most flavorful baked Chicken Grand Marnier, be sure to plan ahead for marination time and to adjust cooking time or temperature for your oven, if necessary, to not overcook the chicken breasts.



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