All of these dishes have amazing flavour and freeze well. They are a cinch to make after you make the main Brandied French Chicken.
If you don't want to make the variations or serve a crowd you can just cut the recipe in half!
I can attest to the fact that apple cider and regular brandy are delicious in this dish. Regular brandy can be bought at a reasonable price in small quantities as well and lends itself to all kinds of sipping or cooking!
This recipe will serve 8 as a main course. It makes a lot of sauce which you can use a gravy over mashed potatoes or pasta.
Or you can serve 4 as a main dish and get 4 servings each of an amazing soup and pot pie. They all freeze and reheat well so you can choose which to serve and which to freeze.
If you decide to make the additional dishes, make the recipe below as is and:
- reserve 4 breasts and 1-2 cups of sauce to use in the Chicken Pot Pie recipe
- Reserve 2 cups of sauce to use in the Brandied Cider Soup recipe
Enjoy whichever way you choose!
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- 8 skinless, boneless chicken breasts
- 4 medium onions 3 diced finely and 1 thinly sliced
- 16 oz sliced cremini mushrooms
- 2 cloves garlic
- 4 Tbsps butter divided 2 + 2
- 2 Tbsps flour (substitute corn starch for gluten free)
- 2 cups natural apple cider (non-alcoholic)
- 2 cups chicken stock
- ½ cup brandy
- 4 oz hard apple cider (I used Pinnacle Ice Cider)
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup 10% cream divided ¾ + ¼ cup
- 3 Tbsps corn starch
- Heat 2 Tbsps butter in a large deep sided pan. Brown the chicken breasts on all sides over medium high heat. About 3-4 minutes total. Remove breasts to a platter.
- Reduce the heat to medium and melt remaining 2 Tbsps butter in the pan. Add the onions and cook about 5 minutes. Add the mushrooms and cook for another 3-4 minutes. Add the garlic and cook another minutes.
- Remove the sliced onion pieces and reserve for garnish of the finished dish.
- Remove the pan from the heat and stir in the flour so the vegetables are coated and the flour is moistened.
- Return the pan to the heat and add the chicken back into the pan.
- Add the natural apple cider, chicken stock, brandy, hard cider and pepper. Cover and cook over medium low about 20 minutes until chicken is cooked through.
- When the chicken is cooked add ¾ cup of cream and the salt.
- Measure the corn starch into a small dish and stir in the remaining ¼ cup of cream until corn starch is dissolved.
- Add the cornstarch mixture to the chicken dish and stir until sauce thickens.
- Serve over pasta or with mashed potatoes.