Brandy Chicken

    1 hour 20 min

    This is an elegant but easy dish.

    10 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breast fillets
    • 125g plain flour
    • 1 egg, beaten with water
    • 100g dried breadcrumbs
    • 3 tablespoons vegetable oil
    • 4 tablespoons grated Parmesan cheese
    • salt and ground black pepper to taste
    • 80ml brandy
    • 475ml milk

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat the oven to 200 C / Gas mark 6.
    2. Gently press the chicken breasts into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into breadcrumbs. Gently toss between your hands so any breadcrumbs that haven't stuck can fall away. Place the breaded chicken onto a plate whilst breading the rest; do not stack.
    3. Heat the oil in a large frying pan over medium-high heat. Cook the breaded chicken breasts on both sides in the hot oil until evenly browned; transfer to a large baking dish. Sprinkle Parmesan cheese over the chicken and season with salt and pepper. Pour the brandy and milk over the chicken.
    4. Bake in the preheated oven until the milk is bubbly and browned around the edges, about 1 hour.

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    Reviews in English (7)


    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)