Here is a fun twist on a classic chicken marsala. To me, with its rich and spicy undertones, brandy is a winter liqueur. So what better way to dress up a chicken breast than bathing it in brandy? Like chicken marsala this dish is fast. The brandy adds a spicy sweetness to the onions and mushrooms making it a meal that the whole family will love.
4 chicken breasts sliced in half or 8 chicken breast filets
2 tablespoons olive oil, divided
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, sliced lengthwise
1 tablespoon sugar
2 cups button mushrooms, sliced
3/4 cup brandy
1/2 cup chicken broth
1 tablespoon unsalted butter
- Heat 1 tablespoon of the olive oil in a large skillet set over medium high heat.
- Combine the flour, salt and pepper on a shallow plate and dredge the chicken breasts on both sides with the mixture.
- Working in batches if necessary, add the chicken to the skillet and cook for 4-5 minutes per side. You want the breasts to be browned and mostly cooked through. Remove from the pan and set aside.
- Add the remaining tablespoon of olive oil to the skillet along with the sliced onion and the sugar.
- Saute, stirring occasionally until the onions are softened and have caramelized slightly, about 10 to 15 minutes.
- Add the mushrooms to the onions and cook for an additional 5 minutes.
- Turn the heat to high and deglaze the skillet by adding the brandy to the onions and mushrooms, scraping up any stuck on brown bits.
- Stir in the chicken broth.
- Return the chicken to the pan and cook for an additional minute or until the chicken is cooked through.
- Off the heat, add the butter to the skillet and stir until it has melted.