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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.

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