Seared Chicken Breast with Brandy Cream Sauce

Ingredients

• 800 gChicken breast
• 80 mlBrandy
• 242 gCream
• 30 mlOlive oil
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Pat the chicken breasts dry. Brush both sides with olive oil and season liberally with salt and freshly ground black pepper.
   • Preheat the oven to 190°C (375°F).
2. 2

   Searing and finishing

   • Heat a 25 cm (10-inch) cast-iron skillet over high heat. Add remaining olive oil if needed.
   • Add the chicken breasts and sear until well browned on both sides (about 2–4 minutes per side).
   • Insert a probe thermometer into the thickest piece and place the pan in the preheated oven. Roast until the internal temperature reaches 74°C (165°F).
   • Remove the chicken from the pan and keep warm.
3. 3

   Make the sauce

   • Return the pan to high heat. Turn off the heat and deglaze the pan with the brandy. Carefully ignite if desired, or let the alcohol reduce until the flames subside.
   • Bring to a boil and reduce the liquid by about two-thirds.
   • Whisk in the cream and bring to a boil. Cook 8–10 minutes until the sauce thickens.
   • Add the chicken back to the pan and toss to coat. Serve warm.