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Chicken and Cranberries in a Brandy Cream Sauce

From the recipe box Personal Favorites by Daryl Shute

Serves	4
Yield	4 servings

Introduction

Ate this in a log cabin restaurant in Marysville Wa.
After I created this recipe theirs went downhill, and I make it better :)
Simple and tasty.

Ingredients

	4	chicken breast halves
	~	Olive oil
	2	Tbsp. Butter
	~	salt and pepper
	½	sweet onion, diced in large chunks
	5	large button mushrooms sliced
	¼	cup Craisins®
	1 to 2	tsp. brown sugar
	1	pt. heavy whipping cream
	½	cup Brandy (or to taste)

Steps

Heat skillet over medium heat.
While heating pound chicken until ¼ - ½ in thick.
Salt and Pepper both sides of each breast.
When pan is hot add 2 tblsp olive oil.
Add chicken and cook until nearly cooked through.
Remove to a plate.
Add butter, onion, mushrooms, and Craisins® to pan.
Heat and stir constantly until onion just gets soft, approx 3 minutes.
Move pan from heat source and add brown sugar and Brandy.
Move pan back to heat and flame Brandy being very careful not to get burned.
When flame is gone cook until reduced by ½. approx 2 minutes.
Add chicken back to pan, and include the drippings left on the plate.
Add heavy whipping cream and stir.
Heat until bubbly and lower heat.
Simmer until chicken is heated through, approx 4 - 5 minutes.
Serve with roasted red potatoes and plenty of bread for the sauce.

This content is from the Personal Favorites collection.

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