Brandied French Chicken (2024)

Author: Carolyn Hetke

5 from 2 votes

Course: Main Dish

Cuisine: French

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

• ▢ 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.

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• 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.