Seared Chicken Breast with Brandy Cream Sauce
Seared chicken breast in a brandy cream sauce is a short, pan-built dinner that uses one skillet from start to finish. The chicken browns hard on the stovetop, then finishes in the oven until a probe reads 165°F, so the meat stays moist. The sauce is made right in the same pan, where the browned bits dissolve into flaming brandy and reduce with cream into something rich and glossy.
Instructions
Brush the chicken breasts with olive oil on both sides. Season both sides generously with salt and freshly ground black pepper, then set them aside.
Heat a 10-inch cast iron skillet over high heat. Add the chicken and cook until both sides are well browned.
Push a probe thermometer into one of the breasts. Set the pan in the middle of a 375°F oven and cook until the internal temperature reaches 165°F.
Lift the chicken out of the pan and keep it warm while you make the sauce.
Return the pan to high heat, then turn the heat off and pour in the brandy to deglaze. Carefully light the brandy and shake the pan until the flames die out.
Bring the liquid to a boil over high heat and cook until it has reduced by two thirds.
Whisk in the cream and bring it to a boil. Cook for 8 to 10 minutes.
Put the chicken back in the pan and turn it in the sauce to coat. Serve warm.
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