Blue Belle Inn Blackberry Brandied Chicken for Elizabeth E.

Blackberry* Brandied Chicken Breasts with Mushrooms

4 skinless, boneless chicken breast halves (about 1 pound total)

1 tsp. bottled minced garlic

2 TBS. cooking oil

1/3 cup strong chicken broth

1 cup sautéed fresh mushrooms or 2 4-oz. cans sliced mushrooms, drained

5 TBS. blackberry* brandy

1 1/4 c. half & half

1 1/2 TBS. all-purpose flour

Hot cooked pasta for 4

1/2 tsp. salt and 1/4 tsp. white pepper

Rinse chicken; pat dry. In a 12" skillet cook chicken & garlic in hot oil over med-high heat about 3 min. per side till chicken is lightly browned & no longer pink. Add broth or water; bring to boiling. Reduce heat; cover & simmer for 3 min. Remove chicken to warm plat­ter. Add mushrooms & brandy to skillet; bring to boil­ing. Stir cream into flour; add to skillet. Cook & stir till it thick­ens; cook & stir 1 min. more. Pour sauce over chicken. Serve with pasta or wild rice pilaf. Garnish with snipped parsley & fresh berries. Serves 4.

*Vary the "taste" by using plain brandy or other flavors of brandy, such as ap­ricot, or apple brandy, sometimes called "applejack".