The Briny Lemon: Pan-Seared Chicken Breasts with Brandy Cream Sauce

It doesn’t take many ingredients to create a rich, creamy, flavorful sauce for simple pan-seared chicken breasts. Brandy adds an oaky hint to the sauce, and half-and-half adds creaminess while keeping it a little lighter than heavy cream. Basil? Oh yeah—one of the brightest herbs, and it stands out here.

Serves 4

Ingredients

3/4 cup half-and-half
2 tsp cornstarch
2 tbsp olive oil
4 6-oz boneless, skinless chicken breast halves
sea salt
freshly ground black pepper
1/3 cup brandy
1 tsp red wine vinegar
1 tbsp unsalted butter
2 tbsp thinly sliced fresh basil, plus more for garnish

Preparation

Stir together the half-and-half and cornstarch in a bowl and set aside. (Re-stir before using.)
Heat a large, heavy skillet over medium heat and add the olive oil, swirling to coat. Season the chicken with salt and pepper and add to the skillet. Cook until golden on the bottom, 5-6 minutes.
Turn the breasts over and cook until golden on the other side and just cooked through, 5-6 minutes longer, depending on thickness. (Tip: Lay a sheet of aluminum foil lightly over the skillet to help retain moisture as the chicken finishes.) Transfer the chicken breasts to a plate. Do not wipe out the skillet.
Add the brandy and vinegar to the pan, stirring constantly and scraping up brown bits, 2 minutes. Add the butter and reserved half-and-half mixture (re-stirred) and season with salt and pepper. Cook, stirring frequently, until well blended and slightly thickened, 3-4 minutes. Stir in 2 tablespoons of basil.
Return the chicken breasts along with any accumulated juices to the pan, turning to coat in the sauce.