Chicken Breasts In Brandy Cream Sauce

• 4 boneless skinless chicken breast halves, washed and dried
• 1 teaspoon fresh ground black pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons extra virgin olive oil
• 1 medium onion, coarsely chopped
• 1 garlic clove, coarsely chopped
• 1 lb button mushroom, sliced
• 1/4 cup brandy
• 1/2 cup heavy cream or 1/2 cup sour cream
• salt & freshly ground black pepper

1. Preheat oven to 250u0b0F Place chicken on a plate and press black pepper into them.
2. In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
3. Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
4. Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
5. Add the mushrooms and saute until most of the liquid has evaporated.
6. Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
7. Add cream and stir. Add salt and pepper to taste.
8. Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
9. Serve with the sauce.

chicken breast halves, fresh ground black pepper, butter, extra virgin olive oil, onion, garlic, button mushroom, brandy, heavy cream, salt

Taken from www.food.com/recipe/chicken-breasts-in-brandy-cream-sauce-133915 (may not work)