Here is a traditional pan brandy cream sauce dish that works well for either chicken or steak.  My daughter calls for this on the nights before she goes onto her school stage to sing; she claims it’s the kind of comfort food that settles her so that she does not get stage fright butterflies in her stomach.  My Mom called this recipe Chicken Madagascar in the 1960’s but today that name sounds more like a curry dish. Ingredients: 3-4 boneless skinless chicken breasts, sliced in half the long way ½ cup light cream, divided ½ cup brandy, divided 1 10 ounce can brown beef or chicken gravy  1 medium onion, peeled and chopped fine Flour and milk to dredge the chicken Butter for sautéing the chicken Chopped parsley or cilantro for garnish Salt & Pepper to taste Optional: Substitute 10 ounces beef or chicken broth for the canned gravy.  Increase the amount of cream and/or cooking time for the extra thickening you will need, or add a little flour Substitute leftover gravy from my gravy recipe Stir in some sautéed mushrooms just before serving Try this sauce on grilled steak, but omit the flour dredging Use shallots instead of the onion Omit the flour dredging and just grill the chicken Instead of pounding the chicken flat like some recipes suggest, I like to cut each breast in half the long way so that each piece is thinner and takes less time to cook.  Dip each breast in the milk and dredge both sides in the flour until it is well covered.  Melt enough butter to cover a large sauté pan on medium high heat.  Sauté all the chicken pieces just until all the pink color is gone, then remove them to a barely warm oven to keep.  Add more butter to the pan and sauté the onions until they soften and turn slightly clear.  Now add just half of the liquid ingredients, that’s ¼ cup light cream, ¼ cup brandy and 5 ounces (half the can of) gravy.  Bring it to a simmer, just bubbling, for a few minutes to so you reduce the alcohol in the brandy and leave the brandy flavor.  Then add all the rest of these three liquids and simmer a few minutes more.  Don’t cook it so long that all the liquid evaporates and you are left with sludge instead of a sauce.  Season with salt and pepper to taste. I think the simmering in two parts helps to cook out the alcohol in the brandy without cooking out all the other moisture. When done, you may strain out the onions if you prefer a smooth look to the sauce.  Then pour the sauce over the chicken in a serving bowl or plate, sprinkle on the parsley and serve.  This goes well with rice or noodles.  Enjoy!
Chicken with Brandy & Cream Sauce
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