Brandy Chicken

was skeptical due to "sparse" ingredients... but made it for 2. Used 1/2 butter & 1/2 olive oil for frying, then used brandy/milk to deglaze the pan prior to pouring over chix. sprinkled Parm on top. Baked 45 mins @ 350. Tender, moist chix, wonderful taste & texture: whisked a little milk into the gravy to stretch over Egg Noodles. Definitely NOT for those who like hot spice/kick... but for those of us who like good old filling comfort food it's an absolute winner!!! But adding your favorite "heat" to kick it up would be E-Z! Might add a touch of dill weed next time... (and there WILL be a next time!!)  -  13 Mar 2009  (Review from Allrecipes US | Canada)

Really liked this idea because of the little bit of prep work and I thought I had all ingrediants on hand. I used MelCole's idea and did the butter/Olive oil instead and deglazed the pan w/the sauce as well. I was short about 1/2 cup of milk, so I tossed in about 2-3 tablespoons of sour cream while deglazing the pan, and it added such a nice flavor. Other thing that changed in mid-prep, was I only had bonless chicken tenders, not breasts, they were still wonderful! But I reduced the cook time from 60mins to about 45 and it was perfect. Didn't have noodles, but side of Mac&Cheese went awesome. Definately doing this one again, and again and again!  -  15 Oct 2009  (Review from Allrecipes US | Canada)

A little bland but if you mix it with some good comfort food, it could be a hit with your younger family members. Must cook chicken long enough in the oven to absorb some of the flavors and moisture....really, really moist which is fantastic. Will try again but may add some seasoning to pop a little flavor out of it next time.  -  25 Feb 2010  (Review from Allrecipes US | Canada)