If you're looking for a simple, tasty, elegant chicken dish, look no further. This is a savory show stopper! Talk about take the ho-hum out of the mid-week menu!
4 boneless, skinless chicken breasts
Extra-virgin olive oil
Coarse sea salt and freshly ground black pepper
1 pound of sliced mushrooms
1/2 teaspoon red pepper flakes
2 sprigs fresh thyme
2 cloves garlic, chopped
2 tablespoons of chopped chives
1/4 cup brandy
1/2 cup heavy cream
Heat 2 tablespoons of butter and 2 tablespoons of extra virgin olive oil in a large high-sided skillet over medium-high heat. Season chicken on the both sides with salt and pepper. Place the chicken in the skillet and brown on both sides completely, about 7 minutes per side. Remove the chicken to a platter and tent with foil to keep warm.
Place the skillet back on the burner over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. When the butter has melted, add the mushrooms and saute, stirring, about 10 minutes, until golden brown. Then add the thyme leaves and garlic, and season well with salt and pepper. Remove the pan from the burner and add the brandy, return to burner and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Add the red pepper flakes and adjust seasonings. Return chicken to skillet and simmer for about 15 minutes.
Garnish with chopped chives and serve with penne pasta and a fresh salad!