Baked Brandied Mushroom Chicken

  • Prep Time
    20 MINUTES
  • Cook Time
    55 MINUTES
  • Serving
    2
  • View
    38

This is just sooo good. For this dish, I bought chicken breast quarters and removed the wings. The secret is trimming the chicken breasts of excess fat, then getting a nice golden brown crispy crust on them before putting them in a casserole and smothering them with a mushroomy-oniony-garlicky-lemony rosemary scented gravy. 45 minutes in a 350 degree oven produces a moist perfectly cooked chicken breast. The sauce is then reduced and finished with a bit of butter.  Let the chicken breasts rest a few minutes before serving and be sure to have some good Italian bread to sop up the gravy.  It doesn’t get any better than this (unless you have a good white Burgundy to sip).  

Ingredients

Baked Brandied Chicken

    Directions

    Put the flour in a paper bag and season it with salt and pepper and whatever other seasonings you like (I like McCormick Brazilian steak seasoning). Put the chicken breasts in the bag and SHAKE! Pat off excess flour.

    Step 1

    Heat olive oil in skillet over medium high heat to high heat. When a pinch of flour sizzles in the oil, add the chicken breasts and sauté until you have a nice golden brown crust.

    Step 2

    Remove the breasts from the skillet and put in a casserole.

    Step 3

    Wipe out excess oil and add chopped onion to the skillet. Cook until golden brown while stirring with a wooden spoon.

    Step 4

    Add mushrooms and chopped garlic to the skillet. Cook until the mushrooms are soft.

    Step 5

    Add the minced rosemary.

    Step 6

    Deglaze with the brandy.

    Step 7

    Add the chicken stock and lemon juice.

    Step 8

    Cook a few minutes, then pour the sauce over the chicken in the casserole.

    Step 9

    Cook COVERED at 350 degrees for 25 minutes. Then, UNCOVER, and cook another 20 minutes. Cook at total of 45 minutes.

    Step 10

    Remove chicken from casserole and put on a serving platter. Then pour sauce into a saucepan. Reduce sauce over medium heat. Mix cornstarch with a little water to make a slurry and add about 1 or 2 TBS of that to the sauce. Thicken and let the sauce get thick. Just before serving add a few TBS of butter to the sauce. Stir well. Then pour the sauce over the chicken and serve.

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