Seared Chicken Breast with Brandy Cream Sauce

Ingredients

• 2 boneless skinless chicken breasts
• ⅓ cup brandy
• 1 cup heavy cream
• to taste salt
• to taste black pepper
• to taste olive oil

Steps

1. Brush the chicken with olive oil on both sides.
2. Season both sides liberally with salt and freshly ground black pepper.
3. Set aside.
4. Heat a 10-inch cast iron skillet over high heat.
5. Add the chicken breasts.
6. Cook until well browned on both sides.
7. Insert a probe thermometer into one of the chicken pieces.
8. Place the pan in the middle of a 375°F oven until internal temperature reaches 165°F.
9. Remove the chicken from the pan.
10. Keep warm.
11. Place the pan back on high heat.
12. Turn off the heat.
13. Deglaze the pan with brandy.
14. Carefully ignite.
15. Shake the pan until flames die.
16. Bring to a boil over high heat.
17. Cook until liquid has reduced by ⅔.
18. Whisk in the cream.
19. Bring to a boil.
20. Cook 8–10 minutes.
21. Add the chicken breasts.
22. Toss to coat.
23. Serve warm.