with Brandy Cream Sauce

Favorite Restaurant Chicken Recipe

The restaurant guests really love this Chicken with Brandy Cream Sauce Recipe. Maybe it's the brandy, but I really think it is the combination of ingredients that makes this restaurant recipe a winner - a favorite restaurant recipe.

You will see that the recipe calls for "seasoned flour."

All this really means is whatever seasonings you like added to flour.

Often this is simply adding salt and pepper.

Besides the brandy, the sun-dried cranberries are a very important "secret" ingredient. They are a perfect addition to this dish and part of the reason this was a secret restaurant recipe, until now.

with Brandy Cream Sauce

Favorite Restaurant Recipe

Preparation time: 20 minutes. Serves 6



  • Six 5-6 ounce boneless, skinless chicken breasts, tenderized (pounded to same thickness)
  • Clarified Butter
  • 4 ounces sliced mushrooms
  • 4 ounces julienne  red or white onion
  • 4 ounces sun-dried cranberries
  • 4 ounces cooked apple slices (optional)
  • 4 ounces brandy - or a touch more :-)
  • 4 ounces heavy cream
  • 5 ounces brown sugar
  • Seasoned flour
  • Orange zest (use your microplane grater/zester) for garnish or chopped green onion



  • Flour the chicken breasts and fry them in a skillet in clarified butter
  • Keep the chicken warm
  • In another pan, sauté  the mushrooms and onions in butter
  • Add the cranberries
  • Deglaze the pan with the brandy
  • Stir in the brown sugar and heavy cream and cook until the mixture thickens

To hold: place the chicken breasts in the pan with the sauce.

To serve:  place the chicken breasts on dinner plates and pour an equal amount of sauce over each, then garnish with the orange zest.

Enjoy your restaurant chicken recipe and the company of those you share it with! Try all these restaurant recipes. - Donna

“When I am an old woman I shall wear purple with a red hat which doesn't go and doesn't suit me. And I shall spend my pension on brandy and summer gloves. And satin sandals, and say we've no money for butter.”

 Jenny Joseph