Chicken Crimini with Brandy Cream

  • Yield: 6 servings


2pounds boneless, skinless chicken thighs, cut crosswise into 1 inch slices
1/4cup Creole mustard
1/2cup flour
1teaspoon salt
1teaspoon paprika
1/2teaspoon cayenne
3tablespoons butter, divided
2tablespoons olive oil
4cloves garlic, minced
3-- shallots, chopped
8ounces crimini mushrooms, thinly sliced
1/2cup brandy
2cups chicken broth
2tablespoons fresh thyme leaves
1cup heavy cream
3-- Roma tomatoes, 1/2 inch dice
1pound fettuccini prepared al dente according to package directions
1/4cup Romano cheese
sprig of fresh thyme


Preheat oven to 200 degrees F.

Place chicken thighs in a bowl and coat with the Creole mustard.

Stir together the flour, salt, paprika, and cayenne in a mixing bowl. Remove the thighs from the mustard and coat each with the flour mixture.

Using a large skillet, heat two tablespoons butter and the olive oil to medium high and brown the chicken thigh strips on each side for one minute per side. This may need to be done in small batches. If so, remove the thighs from the skillet, cover, and place in oven to keep warm.

After all chicken thigh strips have been sauted, reduce the skillet heat to medium and add the remaining butter, garlic, shallots, and crimini. Stir together for two minutes; remove the skillet from the heat and pour in the brandy. Return the skillet to the medium heat; add the chicken broth and thyme and simmer for five minutes. Stir in the cream and tomatoes and return the chicken with any drippings to the skillet. Simmer for another 10 minutes, stirring occasionally.

To serve, arrange the cooked pasta on a serving platter, top with the Brandied Crimini Cream Chicken Thighs and Romano cheese. Garnish with fresh sprigs of thyme.
Serves 6