Brandied Chicken Breasts

Brandied Chicken Breasts

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  • Prep Time


  • Total Time


  • Servings



  • 8

    chicken breasts, boned and skinned

  • brandy

  • salt, pepper, thyme

  • 1

    tbsp. butter

  • ½

    cup sherry

  • 2

    cups light cream

  • nutmeg

  • ½

    cup swiss cheese, grated

  • ½

    cup buttered bread crumbs


Sprinkle a little brandy over chicken breasts and let stand 10 minutes. Season with salt, pepper and thyme. Melt butter and sauté chicken breasts on both sides just until firm (four or five minutes on each side). Remove to a heated platter and keep warm. To remaining butter and pan juices, add sherry and simmer until liquid is reduced by half. Add cream, season with salt, pepper and nutmeg and cook until slightly thickened. Pour sauce over chicken breasts. Sprinkle with grated cheese and bread crumbs mixed together and glaze under broiler.


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