Ingredients:
2 -4 boneless skinless chicken breasts
1 -2 shallots ( diced/minced)
8 ounces button mushrooms ( sliced)
8 ounces heavy cream
3 -4 ounces brandy
1 teaspoon paprika
2 -3 tablespoons olive oil
1 chicken bouillon cubes ( crumbled)
flour ( just enough to dredge chicken)
salt and pepper
egg noodles or rice, to serve over
Directions:
Recipe doubles by increasing ONLY the amount of chicken used.
No need to increase other ingredients.
Preheat water for pasta or begin cooking rice.
Heat oil in skillet or electric fry pan on medium-high heat.
Season chicken with salt/pepper (optional step).
Dredge chicken in flour, shake off excess.
Brown chicken on both sides in pan.
Do not cook all the way through.
Remove chicken from pan and set aside.
Add shallots, cook 2 minutes.
Add mushrooms, cook additional 2 minutes.
Add brandy, cook on high heat to evaporate alcohol.
Lower heat to simmer, add cream, crumbled boullion cube and paprika.
Add chicken back to pan.
Cover and simmer until chicken is cooked through (no longer pink or until juices run clear) Serve over rice or egg noodles.
I prefer rice because it holds the sauce better.
If sauce is too thin at end of cooking time, remove chicken and raise heat to reduce sauce to desired consistency.
Add chicken back, coat with sauce and serve.
Servings: 2-4
Time preparation: 5 min.
Time total: 25 min.