Description
Easy and elegant Lula Cellars’ pairs this chicken dish with their Costa Vineyard Pinot Noir.
Ingredients
Scale
- 4 boneless (skinless chicken breasts)
- 1 pound cremini mushrooms (stemmed, cleaned)
- 2–3 garlic cloves (chopped)
- ½ cup brandy
- 1½ cups heavy cream
- 4 sprigs fresh thyme
Instructions
- Chop cleaned, dried mushrooms into quarters and set aside.
- Season chicken with salt and pepper.
- Coat the bottom of a large sauté pan with olive oil and bring to medium heat.
- Add the chicken and cook, turning once, until just brown, 3 to 4 minutes per
- side.
- Remove chicken to a platter and cover, you will finish cooking it later.
- Add a few more swirls of olive oil to the pan and reduce heat to medium-low.
- Add the garlic and cook until fragrant, about 2 minutes.
- Stir often to prevent the garlic from burning .
- Add the mushrooms to the pan and stir to coat with the oil; season with salt
- and pepper.
- Increase heat to medium and cook until tender, 5 to 8 minutes.
- Add the brandy, increase heat to medium-high and cook until the liquid is
- fully absorbed.
- Taste the mushrooms and add seasoning as needed.
- Add the heavy cream and thyme bundle to the pan and reduce heat to medium.
- Return the chicken breast with any accumulated juices to the pan.
- Cook on medium-high for 5 minutes then turn chicken and reduce
- heat to low.
- Simmer for 5-6 more minutes until sauce has thickened and chicken
- finishes cooking.
- (Make a small cut into a piece of chicken to ensure it is cooked through.)
- Discard thyme and serve chicken and mushroom sauce over your favorite
- cooked pasta or rice.
- Enjoy with bottle of Lula Costa Vineyards Pinot Noir!
- Category: Entree
- Cuisine: American