Chicken in a Cranberry Brandy Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chicken in a Cranberry Brandy Sauce recipe is a delightful combination of tender chicken cooked in a rich and tangy sauce. The cranberry brandy sauce adds a unique twist to the dish, infusing it with a burst of fruity flavors. This recipe is perfect for special occasions or when you want to impress your guests with a gourmet meal. The sweet and savory flavors of the cranberry brandy sauce perfectly complement the succulent chicken, creating a truly mouthwatering dish.

Keywords: chicken, cranberry brandy sauce, recipe, tangy, fruity.

Chicken in a cranberry brandy sauce recipe details

Chicken in a cranberry brandy sauce recipe, recipe Rating: 4.7
Number of votes:121

A sweet and tart chicken recipe that makes a delightful change for chicken supper.
Ready in: 30 mins

Ingredients

Serves: 2

• 4 boneless skinless chicken breasts, pounded to 1/4 – 1/2 inch.
• 2 tablespoons olive oil
• 1/2 cup salted butter, softened, divided
• salt and pepper to taste
• 1/2 sweet onion, diced thick
• 3 white button mushrooms, sliced
• 1/4 cup Craisins® Sweetened Dried Cranberries
• 1 tablespoon brown sugar
• 1/4 cup Brandy
• 1 pint heavy whipping cream

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Heat skillet on med-med hi heat. While pan is heating pound chicken.
2. When pan is hot add olive oil and 1 tablespoon butter. Add chicken to pan. Salt and pepper chicken to taste. Cook chicken until starting to brown, flip until starting to brown. Remove breasts to warm plate.
3. Add 1 tablespoon butter, onion and cook until onion starts to caramelize. Add mushroom Craisins and brown sugar. Stir and remove skillet from heat.
4. Add brandy and return skillet to heat. Stir scraping bits until liquid is hot, about 15 seconds. Flame the brandy being careful not to get burned by flames.
5. When flames subside add heavy whipping cream. Stir and return chicken to skillet. Taste sauce and if needed add salt and pepper to taste. Heat until bubbly and sauce has reduced by about half. Serve.