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Chicken and Brandy

Gluten Free Chicken and Brandy Recipe

               
Chicken and Brandy
This luxuriously boozy chicken dish is easy and loaded with fragrant flavor. Try an elegant, heart-healthy dish that doles out out fresh thyme, black pepper, and a generous pour of brandy.
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Ingredients
Recipe yields 8 servings
1 cup pitted prunes (about 20)
2/3 cup armagnac or other brandy
2 Tbsp safflower oil
8 boneless, skinless chicken breasts (4 oz each), trimmed of fat
Black pepper to taste
1 shallot, peeled
1 1/4 cups low-sodium chicken broth (gluten free if needed)
3 large fresh thyme sprigs plus 1 1/2 tsp chopped fresh thyme
1 tsp sherry wine vinegar
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Directions
Step 1

In a small saucepan, boil prunes with 1/3 cup of Armagnac until almost all liquid is absorbed, about 3 minutes. Cover and set aside.

Step 2

In a large, heavy skillet heat oil over medium-high heat until hot. Sprinkle chicken with pepper. Brown chicken on both sides without cooking through. Transfer to a plate.

Step 3

Pour off all but 2 tablespoons drippings. Add shallots and cook until browned in spots. Remove from heat, add remaining 1/3 cup Armagnac, and return to heat. Boil for 30 seconds, scraping up browned bits.

Step 4

Add broth, prunes and thyme sprigs; bring to a boil. Add chicken in a single layer along with any accumulated juices. Cover, reduce heat to medium and simmer until chicken is cooked through, about 6 to 10 minutes. Transfer chicken to a plate.

Step 5

Stir vinegar into sauce; simmer until thickened, about 3 minutes. Remove thyme sprigs. Season with pepper to taste. Pour sauce over chicken. Sprinkle with chopped thyme.

Time: 45 minutes
Servings: 8
Calories: 255
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 4 oz chicken
Per serving:
calories:255
total fat:5g
sat fat:1g
cholesterol:65mg
sodium:162mg
total carb:13g
fibers:1g
proteins:27g

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About This Healthy Recipe

Looking for an elegant chicken recipe that’s easy to make but that will impress your guests? This chicken and brandy recipe is one to try. The heart-healthy chicken dish uses boneless, skinless chicken breasts to keep the fat and calorie count low, but you won’t miss out on taste with this flavor combination. The chicken is enhanced with a luxurious sauce made from brandy, prunes, shallots and fresh thyme so it’s far from ordinary. This healthy chicken recipe is not only easy to make but it ticks all the right boxes when it comes to its nutrition facts. It clocks in at only 255 calories per serving with only 1g of saturated fat and 162mg of sodium. That means it’s not only a low-calorie option if you’re trying to lose weight but it’s also good for your heart. You’ll also be happy to know that this chicken dish is also gluten-free, in case you are serving someone who does not eat gluten.

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Gluten Free Chicken and Brandy Recipe
Ingredients
Recipe yields 8 servings
1 cup pitted prunes (about 20)
2/3 cup armagnac or other brandy
2 Tbsp safflower oil
8 boneless, skinless chicken breasts (4 oz each), trimmed of fat
Black pepper to taste
1 shallot, peeled
1 1/4 cups low-sodium chicken broth (gluten free if needed)
3 large fresh thyme sprigs plus 1 1/2 tsp chopped fresh thyme
1 tsp sherry wine vinegar
Directions
Step 1

In a small saucepan, boil prunes with 1/3 cup of Armagnac until almost all liquid is absorbed, about 3 minutes. Cover and set aside.

Step 2

In a large, heavy skillet heat oil over medium-high heat until hot. Sprinkle chicken with pepper. Brown chicken on both sides without cooking through. Transfer to a plate.

Step 3

Pour off all but 2 tablespoons drippings. Add shallots and cook until browned in spots. Remove from heat, add remaining 1/3 cup Armagnac, and return to heat. Boil for 30 seconds, scraping up browned bits.

Step 4

Add broth, prunes and thyme sprigs; bring to a boil. Add chicken in a single layer along with any accumulated juices. Cover, reduce heat to medium and simmer until chicken is cooked through, about 6 to 10 minutes. Transfer chicken to a plate.

Step 5

Stir vinegar into sauce; simmer until thickened, about 3 minutes. Remove thyme sprigs. Season with pepper to taste. Pour sauce over chicken. Sprinkle with chopped thyme.

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