Breast of Chicken with Brandy Mushroom Cream

2 Boneless Chicken Breast (Split in Half)

1 x 12 oz Packaged Button Mushrooms (Sliced)

4 Cloves of Garlic (Finely Diced)

1 Medium Shallot (Finely Diced)

1 Cup of Heavy Cream

1 x 2 oz Shot of your favorite Brandy

1/2 Cup of Flour (Seasoned with Salt and Pepper)

1/8 Cup of Oil

Dredge chicken breast in seasoned flour, shake off excess seasoning

Add oil to pan saute on medium heat

Add garlic and shallots and saute

Add mushrooms and saute for 5 minutes

Remove from heat and add 2 oz shot of brandy and return back the heat and cook for 2 minutes

Add heavy cream and reduce till desired thickness

Season with salt and pepper

Enjoy!