Chicken With Lemon Brandy Sauce Recipes

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CHICKEN IN BRANDY CREAM SAUCE



Chicken in Brandy Cream Sauce image

Creamy brandy sauce adds flavor to this skillet made chicken recipe - ready in 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 package (8 oz) sliced fresh mushrooms (3 cups)
4 medium green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/4 cup brandy or chicken broth
1/2 cup whipping (heavy) cream
Hot cooked spinach fettuccine or regular fettuccine, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
  • Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
  • Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

Nutrition Facts : Calories 310, Carbohydrate 4 g, Cholesterol 120 mg, Fat 1, Fiber 1 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

CHICKEN WITH LEMON SAUCE



Chicken with Lemon Sauce image

"This delicious Italian dish is easy to prepare, but it looks like you fussed," writes Brenda Hoffman of Stanton, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

Nutrition Facts : Calories 542 calories, Fat 30g fat (12g saturated fat), Cholesterol 329mg cholesterol, Sodium 1670mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 42g protein.

CHICKEN WITH BRANDY SAUCE



Chicken With Brandy Sauce image

Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.

Provided by Scott Rhoades

Categories     One Dish Meal

Time 20m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 10

2 boneless chicken breast halves
1/2 cup flour
1 cup chicken broth
1/4 cup brandy
1 tablespoon butter
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1/8 cup Italian parsley
2 teaspoons fresh ground pepper
kosher salt

Steps:

  • Trim fat from chicken breast halves.
  • Cut breast sections in half so that you have four roughly equal pieces.
  • Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
  • Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
  • Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
  • Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
  • Put flour in a bowl and press breast pieces into it to coat chicken fully.
  • Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
  • Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
  • While chicken is frying, chop Italian parsley to 1/8 cup.
  • Remove the last batch of chicken from the pan and wrap in foil to keep warm.
  • Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
  • Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
  • Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
  • Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
  • Enjoy!

Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3

CHICKEN BREASTS WITH LEMON AND BRANDY



Chicken Breasts with Lemon and Brandy image

Make and share this Chicken Breasts with Lemon and Brandy recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup all-purpose flour
1 teaspoon oregano
6 boneless skinless chicken breast halves
8 tablespoons butter
1/3 cup brandy
1/4 cup chopped fresh parsley
1/2 lemon, juice of (to taste)

Steps:

  • Combine flour and oregano.
  • Season with salt and pepper.
  • Wash chicken and pat dry.
  • Dredge in seasoned flour, shaking off excess.
  • Melt 4 tblsps butter in heavy, large skillet over medium heat.
  • Add chicken and cook until springy to touch, about 8 minutes per side.
  • Increase heat.
  • Add lemon juice and brandy to skillet.
  • Tilt skillet and ignite brandy to flambé.
  • When flames subside, remove chicken.
  • Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
  • Pour sauce over chicken and sprinkle with chopped parsley.

CHICKEN WITH LEMON BRANDY SAUCE



Chicken With Lemon Brandy Sauce image

Make and share this Chicken With Lemon Brandy Sauce recipe from Food.com.

Provided by dicentra

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breasts, pounded 1/4 inch thick
2 tablespoons butter
1 tablespoon vegetable oil
2 shallots, minced
2 tablespoons lemon juice
2 tablespoons brandy
2 tablespoons chopped parsley

Steps:

  • In a shallow bowl, combine flour, salt and pepper. Dredge chicken breasts in flour mixture and shake off excess.
  • In a large frying pan, heat butter and oil over medium heat.
  • Add chicken and cook, turning, until opaque throughout, about 6 minutes.
  • Remove and set aside. Add shallots to the pan and cook until just soft, about 2 minutes.
  • Return chicken to pan along with any juices that have collected.
  • Increase heat to medium high; add lemon juice and brandy. Ignite carefully with a match.
  • After flames subside, transfer chicken and sauce to a serving platter. Sprinkle with chopped parsley and serve.

Nutrition Facts : Calories 242.1, Fat 7.7, SaturatedFat 3.1, Cholesterol 78.6, Sodium 299.6, Carbohydrate 9.7, Fiber 0.4, Sugar 0.2, Protein 28.6

CHICKEN WITH BRANDY-PEAR SAUCE



Chicken With Brandy-Pear Sauce image

A relatively simple and flavorful way to make chicken, all in one skillet. The sweetness of the pear is balanced by a good dry cheese; I've listed parmesan but padano is even better. This is a good one to show off your presentation skills; a lemon twist or creatively sliced pear looks great on top.

Provided by Jordan Elwell

Categories     Chicken Breast

Time 30m

Yield 2 portions, 2 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 teaspoons olive oil
4 chicken breasts
2 medium pears, peeled and sliced thin
2 teaspoons lemon juice
1/4 cup onion, minced
2 garlic cloves, crushed
1/2 cup brandy
1/4 cup chicken broth
2 teaspoons honey
1/2 teaspoon thyme
salt
1/4 cup parmesan cheese, coarsely grated
pepper

Steps:

  • Heat the oil in a skillet on medium-high heat.
  • Cook chicken completely. Remove and set aside, keeping it warm.
  • Melt 1 tablespoon butter in the same skillet, add pears and 1 teaspoon lemon juice.
  • Saute until pears are barely tender, around 2-3 minutes. Remove and set aside.
  • Cook onion and garlic one minute. Add brandy, broth, honey, and thyme.
  • Boil until thickened, around 3-4 minutes. Add pears and heat for 2 more minutes.
  • Add 1 tablespoon butter and 1 teaspoon lemon juice. Salt and pepper to taste.
  • Sprinkle cheese lightly over chicken breasts, then cover with sauce. Don't drown the chicken.

Nutrition Facts : Calories 1031.3, Fat 46.9, SaturatedFat 17.9, Cholesterol 227.1, Sodium 573.1, Carbohydrate 45.1, Fiber 7.6, Sugar 29.4, Protein 67.3

BRANDY'S LEMON CREAM SAUCE



Brandy's Lemon Cream Sauce image

This is a super easy lemon cream sauce that is VERY versatile! Just use your imagination... But is EXCELLENT on my chicken fiorentina recipe...

Provided by Brandy Harrison-Hildreth

Categories     Other Sauces

Number Of Ingredients 6

1/2 c white wine
2 Tbsp lemon juice, or one lemon squeezed
2 c heavy cream
3/4 c butter
black pepper to taste
capers (optional)

Steps:

  • 1. Start by heating your pan up on medium. Add wine and bring it to a boil. Add heavy cream and return to a boil. SLOWLY add butter in chunks while whisking. Reduce the sauce by 1/3 or so. Add lemon juice. Turn off heat and whisk and let rest for 5-10 minutes.
  • 2. ADD FRESH CHOPPED BASIL FOR A TWIST! YOU CAN POUR THIS SAUCE ON ENDLESS THINGS, VEGETABLES SUCH AS ASPARAGUS, CHICKEN BREASTS, AND ESPECIALLY PASTAS!

LEMON BRANDY CHICKEN WITH ARTICHOKES



Lemon Brandy Chicken with Artichokes image

This was a dish sent to me by my Aunt, Janet Chute for a family recipe book I made for x-mas. I've added more lemon juice than called for. A great company recipe.

Provided by Diana Adcock

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breast halves
2 teaspoons flour or 2 teaspoons cornstarch
2 teaspoons butter
salt and pepper
3 teaspoons brandy
3 teaspoons lemon juice
2 teaspoons chicken bouillon
1 1/2 cups water, mixed with bouillion
1 cup sour cream
1 jar artichoke heart

Steps:

  • Brown the chicken in a small amount of oil.
  • Place in a 9x13 inch baking dish, salt and pepper chicken-light on the salt please.
  • Combine the flour, butter and 3/4 cup of the water.
  • Heat over med-high until it starts to thicken-stirring constantly.
  • Add the remaining water, chicken boullion, lemon juice and brandy.
  • Simmer for 5 minutes.
  • Cut the artichoke hearts into smaller pieces and place around the chicken.
  • Remove sauce from heat and whisk in the sour cream.
  • Pour over entire chicken dish and bake at 350* for 35 minutes, covered.

CHICKEN BREASTS IN BRANDY CREAM SAUCE



Chicken Breasts in Brandy Cream Sauce image

This recipe is so tasty and pretty, you won't believe how easy it is! This recipe requires you to ignite the brandy, so use caution if you don't have experience in this. You don't want to catch the house on fire!

Provided by JenSmith

Categories     Chicken

Time 30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves, washed and dried
1 teaspoon fresh ground black pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
1 garlic clove, coarsely chopped
1 lb button mushroom, sliced
1/4 cup brandy
1/2 cup heavy cream or 1/2 cup sour cream
salt & freshly ground black pepper

Steps:

  • Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
  • In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
  • Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
  • Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
  • Add the mushrooms and saute until most of the liquid has evaporated.
  • Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
  • Add cream and stir. Add salt and pepper to taste.
  • Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
  • Serve with the sauce.

ROASTED CHICKEN WITH LEMON SAUCE



Roasted Chicken with Lemon Sauce image

Our family loves chicken cooked many ways, but this roasted version is one of our favorites. If your family likes lemon flavor, this is a good dish to try. It's so simple to make. -Geneva Garrison, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 6 servings.

Number Of Ingredients 15

1 roasting chicken (6 to 7 pounds)
1 medium lemon
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 medium carrots, cut into chunks
1 large onion, quartered
LEMON SAUCE:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1 cup cold water
2 tablespoons lemon juice
2 tablespoons grated lemon zest
1 to 2 drops yellow food coloring, optional
1 green onion, sliced

Steps:

  • Preheat oven to 350°. Pat chicken dry. Cut lemon in half; squeeze juice over chicken. Place lemon in cavity. Rub garlic over chicken; sprinkle with salt and pepper., Place chicken on a rack in a shallow roasting pan. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with pan juices and adding carrots and onion during the last hour. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir in lemon juice, lemon zest and food coloring if desired. , Serve sauce with chicken and vegetables. Sprinkle with green onion. Freeze option: Cool chicken, vegetables and sauce. Cut chicken into parts and freeze along with vegetables and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

Nutrition Facts : Calories 640 calories, Fat 32g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 414mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 3g fiber), Protein 57g protein.

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