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A Brandy sauce?

post #1 of 3
Thread Starter 
I came across this lovely looking chicken dish and would like to make it for DH and myself this weekend.

Its called 'Panko stuffed breast of chicken, florentine.
Braised spinach, Ricotta &Fontina Cheese are listed as the filling.
Its also served with 'Brandy Sauce'.

The breading and filling will not be a problem as I can play around with them both until I get a flavor I like.

Its the Brandy sauce I'm wondering about. I've never made brandy sauce and have a question for any of you that have.

I've found quite a few versions of brandy sauce so far, plain, fruit added, broth added, so I'm a little confused as to which type is the the most used and most popular.

Here's a couple of examples I've found. What do you think?

Brandy Mustard Cream Sauce
1/4 cup heavy cream
2 teaspoons seeded mustard
1 tablespoon brandy

Combine ingredients in small saucepan bring to a boil, remove from heat and serve.

Wine recommendation: Chardonnay

This one is for beef of course but also has the same type of brandy sauce recipe only with broth added. Plus the mixture is added back to the pan instead of being made separately

4 Beef steaks or 4 pork chops
Salt and pepper
1 tablespoon butter
3 tablespoons shallots, chopped
1 tablespoon green peppercorns
1 cup beef broth
1 tablespoon whole grain Dijon mustard
2 tablespoons heavy cream
2 tablespoons brandy or a touch more) :-)
2 tablespoons chopped chives for garnish
Salt and pepper meat on both sides
Heat butter in a skillet on medium heat
Add meat and cook your meat to the desired temperature (depending on thickness of meat)
Remove to platter and cover with foil to keep warm
In same skillet, add shallots and peppercorns and cook 2 minutes or until soft
Add broth, mustard, cream and brandy and cook 5 minutes or until reduced to 1/2
Place meat on serving plates
Top with sauce, garnish with chopped chives That’s all there is to this delicious brandy sauce recipe.
post #2 of 3
The first sauce on your list is very over simplified. Even as it is you'll need to do more than bring it to a boil. It would need to reduce for a little while to get the right consistency. Even then the flavors would remain pretty 1 dimensional.
The second one is a bit more complex and layered. The reason it's done in the same pan is for the "fond" - residue on the pan from cooking the meat- adds flavor to sauce. Sweat your shallots & garlic along with that, then "deglaze" with the booze. (Brandy will catch fire if pan is hot enough) What that does is cook out the alcohol. When that burns out add liquids & seasonings. (Broth cuts the heaviness of the cream some.) then reduce to "sauce consistency" generally take a spoon, dip it in sauce if it coats the spoon you should have it.
However if you're pan frying the panko crust chicken I would make the sauce in a separate pan as the breading will muck up your sauce
post #3 of 3
Thread Starter 
Thank you Scarcrobot

I think I'll have a go with your instructions for the sauce. Sounds a lot tastier your way.
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