Applejack Brandy Chicken
Author: Karen Martin
This a great dinner. Once when Mom was making it she forgot to add the brandy until the very end. As a result, we realized depending on the amount and point you add the brandy this can transform to chickened brandy!
Ingredients
- Chicken Breasts or Tenderloins
- 2 C. Lt. Sour Cream
- 1 C. + 4 T. Applejack Brandy
- ¼ tsp. Pepper Sauce
- Karen’s Kitchen Spice or Lemon Pepper
- Salt and Pepper to taste
- Sliced Mushrooms, optional
Instructions
- Season Chicken with Spice, salt and pepper.
- Simmer in skillet with 1 C. Brandy, covered for 30 to 40 min. until done and tender.
- (If using mushrooms, add last half of cooking.)
- Add 4 T. Brandy and simmer for 5 min., covered.
- Stir in Lt. Sour Cream, Pepper Sauce, and additional Salt and Pepper if needed.
- Simmer gently for about 4 min. stirring constantly until thoroughly blended and heated through.
- Serve over Rice.
