Chicken & poultrylunchdinnerGluten-freeNo added sugar

Seared Chicken Breast with Brandy Cream Sauce

Name: Seared Chicken Breast with Brandy Cream Sauce
Yield: 3 servings
Ingredients: 2 ea. (12–16 oz) boneless skinless chicken breasts; ⅓ cup brandy; 1 cup heavy cream; Salt; Freshly-ground black pepper; Olive oil

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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If you eat

serving

485kcal · 24% of your day

Protein: 32 g · 27% of 120 g
Carbs: 2 g · 1% of 220 g
Fat: 32 g · 49% of 65 g

0 g
Fibre: 2 g
Sugar: 81 mg
Sodium: 235 g
Serving size

Calculated from all 3 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 3 servings of about 236 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

2 ea. (12–16 oz) boneless skinless chicken breasts
⅓ cup brandy
1 cup heavy cream
Salt
Freshly-ground black pepper
Olive oil

Ingredients for 3 servings (710 g) · the original recipe

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Method

1
Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside.
2
Heat a 10-inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides.
Stovetop
3
Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375°F oven until internal temperature reaches 165°F.
Oven
4
Remove chicken from pan and keep warm.
5
Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite and shake pan until flames die.
Stovetop
6
Bring to a boil over high heat and cook until liquid has reduced by ⅔.
Stovetop
7
Whisk in cream and bring to a boil. Cook 8–10 minutes.
Stovetop
8
Add chicken breasts and toss to coat. Serve warm.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.