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Chicken In A Brandy Pecan Cream Sauce

Jenny from Not Entirely Average
This unforgettable cream sauce for chicken is a standout with apple brandy, whole grain Dijon, traditional Dijon, shallots, and sweet pecans!
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course
Cuisine American, Southern
Servings 4 servings
Calories 561 kcal


Ingredients for Chicken In A Brandy Pecan Cream Sauce

  • 2 tablespoons unsalted butter
  • 2 large boneless, skinless chicken breasts sliced in half lengthwise to create 2 flat halves each
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 - 3 medium shallots may substitute a small sweet onion
  • 3 tablespoons apple brandy
  • 1 cup heavy whipping cream
  • 2 tablespoons parsley fresh, chopped
  • 1 heaping tablespoon whole grain Dijon mustard
  • 1 heaping tablespoon traditional Dijon mustard
  • 1/4 cup pecans some chopped, some left whole


  • 2 - 3 ounces prosciutto chopped


The Method

  • Prepare the chicken breasts by laying each flat. Lay one hand flat atop the breast. Using a sharp kitchen knife, carefully slice the breast lengthwise to create two halves from each breast.
  • Place one of the halves inside a plastic freezer bag. Do not seal. Use the flat side of a meat mallet or a rolling pin to flatten the cutlets to 1/4-inch thickness. Repeat with each cutlet. Sprinkle with Kosher salt and black pepper on both sides.
  • Add the butter to a large non-stick skillet. Heat the skillet over medium high heat until the butter is melted. Use a spatula to move the butter around the skillet to coat the surface. Add chicken cutlets. Depending on the size of your skillet, you may need to work in batches.
  • Cook each cutlet for 3 minutes on each side or until golden. Adjust heat to keep it high enough to cook the chicken quickly, but not too high to burn.
  • Remove the chicken to a plate and cover with aluminum to keep warm. Reduce the heat.

If using prosciutto, add now and sauté for 3 to 5 minutes before adding the shallots.

  • Add the shallots to the pan and sauté over medium heat for 2 to 3 minutes. Remove the skillet from the heat and add the apple brandy all at once. Swirl around in the skillet to coat the shallots and return to the heat. Add both mustards and whisk to combine. Add the whipping cream and the parsley and bring to a boil.
  • Reduce heat one final time to medium low. Return the chicken cutlets and any accumulated juices from the plate to the pan. Add the pecans. Simmer on medium low for 10 minutes turning the chicken once during the simmer.
  • To serve, plate a chicken cutlet atop a bed of mashed potatoes, rice, pasta, or other. Spoon the sauce over the chicken and serve immediately.


Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Make Ahead the cream sauce only by one day. Use chopped prosciutto, smoked bacon, or crumbled mild turkey or chicken sausage in lieu of the chicken which would normally be the base. Refrigerate in an air tight container with a lid until ready to use.
To Re-Heat add to a large sauté pan over medium low heat and cook until the sauce is steaming and begins to bubble.
To Freeze spoon into an airtight container with a lid. You can also double wrap first with plastic film and then wrap again in aluminum.
To Thaw place in the refrigerator overnight. Re-heat in a skillet over medium to medium low heat until the sauce is steaming and begins to bubble.


Serving: 1servingCalories: 561kcalCarbohydrates: 9gProtein: 19gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 156mgSodium: 916mgPotassium: 471mgFiber: 2gSugar: 3gVitamin A: 1255IUVitamin C: 6mgCalcium: 65mgIron: 1mg
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