Chicken with Mushroom Brandy Cream on Spaghetti

Pounding chicken breasts to a thin cutlet allows them to cook quickly without drying them out.

1 Tbsp butter plus 1 Tbsp olive oil

2 skinless, boneless chicken breasts, pounded to about 1/2-inch thick

1 can mushroom slices, drained

1 cup cream

1/4 cup brandy

1/2 lb spaghetti

crushed red pepper and fresh parsley for garnish

Bring a pot of water to the boil for the spaghetti. Salt generously. Cook pasta until al dente. When ready, reserve a cup of cooking water and drain pasta.

Meanwhile, heat butter and oil in a large non-stick skillet. Add chicken and brown both sides, about 3 minutes each.

Add mushrooms and brandy and bring to a boil.

Remove chicken to a cutting board and allow to rest. Add cream to mushroom mixture and bring to a gentle boil.

Reduce until you get a creamy consistency, stirring often.

Add pasta to cream sauce and toss well.

Add a dash of cooking water if necessary to have a creamy sauce. Turn pasta onto a serving platter. Slice chicken on a bias and place on top of pasta. Garnish with crushed red pepper and parsley if desired.

Serves 4.

Comments

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