• Cooking Time: 10 - 12 minutes
  • Servings: 6
  • Preparation Time: 15 minutes



  • 6 (8 ounce) boneless chicken breasts, halved and flattened
  • Seasoned flour (flour with salt and pepper added)
  • 4 T unsalted butter
  • 1 T cooking oil
  • 1/4 cup brandy
  • 2 large shallots, minced
  • 2 cloves garlic, minced
  • 6 ounces sliced mushrooms
  • 3/4 cup heavy cream
  • 3 T Dijon mustard
  • 1 T fresh parsley, minced


  • Dredge flattened chicken breasts in seasoned flour and shake off excess flour.
  • In large saute pan saute the chicken breasts in the butter and oil over moderately high heat for 3 to 4 minutes on each side.
  • Add the brandy to the saute pan and ignite it, shaking the saute pan until the flame is out.
  • Place chicken on warmed serving platter and cover with foil to keep warm.
  • Add the minced shallots and garlic to the saute pan and cook over moderate heat for 1 minute.
  • Add mushrooms to the pan and continue to saute for 2 - 3 minutes.
  • Add the cream and reduce it until it is thickened slightly.
  • Stir in mustard and parsley.
  • Pour the sauce over the chicken and serve.

Categories: Dinner  Main Dish  Poultry 

Author Credit: Karen Rogers

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