RCI-MT.004.0136.001
Chicken à la Maryland
Makes 6 servings
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- 12 unit
- flour1 unitsalt and ground black pepper
- ¼ cup
- x 10¾-ounce can condensed golden mushroom soup1 unit
- 1 unit
- 2 tablespoons
- 3 tablespoons
- 1 cup
Method
1
Pat the chicken pieces dry with paper towels, then season the flour with salt and ground black pepper in a shallow dish.
2
Coat each chicken piece evenly in the seasoned flour, shaking off excess.
5 minutes
3
Heat the butter or margarine in a large skillet over medium-high heat until foaming.
2 minutes
4
Working in batches if needed, brown the chicken pieces on both sides until golden, approximately 4-5 minutes per side.
10 minutes
5
Remove the chicken from the skillet and set aside on a plate.
2 minutes
6
Pour the brandy into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
2 minutes
7
Stir in the condensed mushroom soup and drained sliced mushrooms, mixing until smooth and well combined.
2 minutes
8
Return the browned chicken pieces to the skillet, nestling them into the sauce and ensuring they are partially submerged.
2 minutes
9
Reduce heat to medium-low, cover the skillet, and simmer gently for 20-25 minutes until the chicken is cooked through.
25 minutes
10
Remove from heat and stir the sour cream into the sauce until fully incorporated, then sprinkle with chopped chives.
2 minutes
11
Serve the chicken with the creamy mushroom sauce spooned over each portion.