Cookbook:Seared Chicken Breast with Brandy Cream Sauce

Ingredients

 * 2 ea. (12–16 oz) boneless skinless chicken breasts
 * ⅓ cup brandy
 * 1 cup heavy cream
 * Salt
 * Freshly-ground black pepper
 * Olive oil

Procedure

 * 1) Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside.
 * 2) Heat a 10-inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides.
 * 3) Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375°F oven until internal temperature reaches 165°F.
 * 4) Remove chicken from pan and keep warm.
 * 5) Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite and shake pan until flames die.
 * 6) Bring to a boil over high heat and cook until liquid has reduced by ⅔.
 * 7) Whisk in cream and bring to a boil. Cook 8–10 minutes.
 * 8) Add chicken breasts and toss to coat. Serve warm.