Chicken In Brandy

• 1 1/2 lb. chicken breast
• 1/4 c. flour
• 1 t salt
• 1/2 t curry
• 1/4 t pepper
• 1/8 t thyme, dried
• 5 T butter
• 1/2 lb. mushrooms -- sliced
• 1 onion -- medium, sliced
• 1/2 c brandy
• 1 c heavy cream

1. Preheat over to 325 F.
2. Cut chicken into 1 to 1.5 inch pieces.
3. Combine flour and spices in a plastic bag. Add chicken all at once and shake to coat thoroughly.
4. Melt 2 tablespoons butter in large skillet. Add mushrooms and onions. Cook until limp. Remove from pan to oven-proof casserole.
5. Add remaining butter to skillet. Add chicken and brown lightly. Remove to casserole.
6. Pour brandy and cream into skillet. Scrape bits from pan, stirring into sauce, and heat until thickened a bit.
7. Pour over ingredients in casserole. Set aside in refrigerator or bake 20 to 30 minutes until heated through and chicken is done.

chicken breast, flour, salt, curry, pepper, thyme, t, mushrooms, onion, brandy, heavy cream

Taken from www.epicurious.com/recipes/member/views/chicken-in-brandy-50083534 (may not work)