A delightful chicken dish featuring a creamy mushroom brandy sauce, perfect for a comforting dinner.
Heat the olive oil in a skillet over medium-high heat.
Ensure the oil is hot before adding the chicken to achieve a good sear.
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
Use a light coating of flour to avoid a gummy texture.
Brown the chicken on both sides in the skillet, then remove and set aside.
Do not overcrowd the pan; cook in batches if necessary.
In the same skillet, sauté the shallots for 2 minutes.
Stir constantly to prevent burning.
Add the mushrooms and cook for another 3 minutes.
Cook until the mushrooms release their moisture and start to brown.
Pour in the brandy and cook on high heat to evaporate the alcohol.
Tilt the pan slightly to ignite the alcohol for a dramatic effect, if desired.
Reduce the heat to low and add the cream, bouillon cube, and paprika.
Stir well to dissolve the bouillon cube completely.
Return the chicken to the skillet, cover, and simmer until cooked through.
Ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken and sauce over cooked rice.
Garnish with fresh parsley for added color and flavor.
