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Mushroom Chicken With Brandy Sauce Recipe – tender chicken tenderloins and fresh baby Portobello mushrooms, seared in a pan and cooked with flavorful brandy sauce.

Mushroom Chicken With Brandy Sauce Recipe
Mushroom Chicken With Brandy Sauce Recipe


Hey guys, how are you? Ready and excited for the first day of Spring tomorrow?

I’m so ready!

I’ve been happily enjoying the warmer weather this and last week and also trying to think of lighter spring meals.

Today’s dish is also a part of the Blog Hop I’m participating in. I only had to cook one recipe from Bam’s Kitchen, but after visiting her blog I had my eyes on this simple, very flavorful and delicious Mushroom Chicken With Brandy Sauce.

Mushroom Chicken With Brandy Sauce Recipe
Mushroom Chicken With Brandy Sauce Recipe

So I decided to just cook a sweet and savory dish from her blog.


Mushroom Chicken With Brandy Sauce Recipe
Mushroom Chicken With Brandy Sauce Recipe


This made a perfect Sunday lunch. You can serve it with mashed potatoes if you’d like. I was not sure if I was posting the dish on my blog, so I apologize for the lack of pictures, I was just rushing to cook lunch.

To be honest I have a similar recipe, that I often make, but the difference is that the sauce is made with white wine. When I saw brandy in this one, I knew it was going to be tasty. The sauce is very smooth and aromatic. Totally gluten free and the whole dish comes together in around 30 minutes.


Mushroom Chicken With Brandy Sauce Recipe
Mushroom Chicken With Brandy Sauce Recipe


I love mushrooms and used baby Portobello in this chicken dish. The original recipe calls for button mushrooms, just use whatever you prefer.

This is the perfect light dish for the mushroom, chicken and brandy lovers out there.
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Mushroom Chicken With Brandy Sauce Recipe
Mushroom Chicken With Brandy Sauce


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5 from 5 votes

Mushroom Chicken With Brandy Sauce Recipe

By Lyubomira from CookingLSL
Mushroom Chicken With Brandy Sauce Recipe
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4


  • 2 tbsp olive oil
  • 1 small onion, , chopped
  • 2 garlic cloves, , minced
  • 8 oz sliced baby Portobello mushrooms, (or mushrooms of your choice)
  • 8 chicken tenderloins, (or alternatively cut 2 large boneless skinless chicken breasts into 4 stripes each)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 - 1 tsp dried thyme
  • 1/4 cup brandy of your choice
  • 3/4 cup low sodium, , gluten free chicken stock
  • 1 tsp cornstarch
  • 2 tbsp warm water
  • 2 tbsp butter
  • 1 tbsp chopped flat leaf parsley


  • Place chicken tenderloins in a p;attic bag and pound until flattened to 1/2 inch (only of needed). Dry well. Season with salt, pepper, thyme and paprika. Set a side.
  • In a large pan over medium heat cook onions in olive oil, stirring frequently for 2-3 minutes until translucent. Add garlic and mushrooms. Add more salt and pepper if needed. Cook for for 4-5 minutes, until most of the water from mushrooms has evaporated.
  • Add chicken to the pan and cook for 2 minutes per side until golden.
  • Remove pan from burner and add brandy. Stir the bottom of pan and place back on burner (reduce heat to low).
  • Add chicken stock and cook on low for 8 minutes.Chicken should be fully cooked at this point.
  • In a small bowl combine cornstarch and water. Add to the pan and stir to combine. Cook for 1-2 minutes, adjust taste and add more cornstarch (mixed with some water) if needed.
  • Remove from heat and add butter. Stir to combine.
  • Serve warm or store in the fridge for up to 3 days.


Recipe adapted from


Calories: 316kcal, Carbohydrates: 10g, Protein: 25g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 79mg, Sodium: 2347mg, Potassium: 763mg, Fiber: 1g, Sugar: 3g, Vitamin A: 490IU, Vitamin C: 3.7mg, Calcium: 32mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!


Here is a link to the original recipe I adapted form Bam’s Kitchen, to participate in Food Bloggers Central’s Blog Hop:

Chicken With Mushroom Sauce

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. That looks fantastic. Anything with mushrooms sounds amazing to me, and this sounds great!

  2. You win with this recipe. I love the wine and chicken pairing. It looks like the perfect meal for a Friday night. 😀

  3. Mira, this chicken looks SOOOOO GOOD!!!! I can’t wait to try this! Blog Hop, fun fun fun!!!! love this!

  4. This looks gorgeous, Mira! I love the mushrooms and the sauce in this chicken dish! I can see why you chose this from her blog too, the flavors sound incredible!

  5. Oh wow! Dishes like this are total comfort food for me! Chicken and mushrooms with pan sauce – YES! I particularly love your addition of brandy 🙂

  6. Oh my…this is a recipe after my own heart! I love it, Mira! Beautiful photos – I could just sop it all up with a crusty piece of bread!

  7. Mmmm – delicious Mira – just heading over to Bam’s Kitchen to see what else is on offer – thanks for sharing.

  8. This is my kind of dinner! So quick and delicious! Thanks for linking up with What’s Cookin’ Wednesday!