Pan Fried Chicken Breast with Brandy Sauce

This week I wasn't really in the mood of spending a day cooking at any point. So I done a few quick meal. Plus gone out for dinner in the weekends , which was even better no cooking and no washing dishes. How do you like that. I kept really simply , but still comes out nice and tasty.

Chicken Breast

Ingredients

2 chicken breasts
Olive Oil
Pepper
Salt

For the Brandy Sauce

Ingredients

2 shallots
4 tbsp Brandy
1 tbsp Dijon mustard
200ml double cream
3 tbsp Worcester sauce
Seasoning
Olive oil

To serve

Baby carrots
Green Beans
Roast potatoes




Cooking Time: 20 minutes
Preparation Time: 20 minutes
Serves 2
Level: Easy

Method

Rest the chicken on a chopping board, Cut them in half lengthwise, but not all the way. They will look like a heart when flat. Season well both sides and rub with some oil. Heat up a non stick frying pan. Add the chicken to the dry pan and cook each side for about 6 minutes , before turning. It will have a nice brown color.
While that is resting on a warm plate in a warm place, you can start your sauce. The sauce only takes seconds to cook. So your food won't get cold. In the same pan you cooked the chicken , add a little oil, then the shallots. (these have to be chopped really fine, to help cook quicker) Season and add the Worcester sauce. Add the mustard and cook for another 30 seconds. Now the brandy, And flambe. (As soon as you put the brandy in, tip your pan a little sideways and it will instantly catch fire) The flame might be a bit big, don't worry that's fine.) Leave the flame die and add the cream. Give it a good stir and bring to boil. Pour over your chicken and serve immediately. Serve with any vegetables you fancy and enjoy.