Chicken With Brandy Sauce
Winston-Salem Journal
submitted by Betty G.
Makes 2 servings
2 T. olive oil
2 chicken breast halves
Salt, black pepper
1 garlic clove, minced
2 T. brandy
1/2 c chicken broth
1 T. Dijon mustard
Heat oil in medium skillet. Season chicken with salt and pepper to taste. Add chicken, skin-side down, in skillet; brown 10 min. Add garlic and saute 1 min. Remove chicken. Add brandy; scrape up browned bits. Add broth and mustard. Return chicken to skillet; simmer, covered, until chicken is completely cooked, about 20 min. Remove chicken. Bring liquid to boil; cook until reduced by one-fourth. To serve, place 1 chicken breast half on each of 2 plates. Spoon on brandy sauce.
