Step 1

First, generously season your chicken breasts with salt and pepper on both sides. Melt 2 tablespoons of butter in a skillet or pan over medium to medium-high heat. Add the chicken breasts to the pan and cook for 5 minutes per side, or until juices run clear, turning a nice golden brown. Once fully cooked, carefully remove chicken from pan and set aside. Tent the chicken with foil to keep warm.

Step 2

Add 2 tablespoons of butter and the mushrooms to the same pan and saute for 3 - 5 minutes over medium heat. Reduce the heat to low and carefully remove the mushrooms from the pan and set aside.

Step 3

Add the brandy and minced garlic to the same pan then increase the heat to medium. Deglaze the pan with brandy by scraping up in browned bits and cook over medium heat for 3 - 4 minutes, or until the brandy has been reduced by half.

Step 4

Once the brandy has been reduced, add the last 2 tablespoons of butter and brown sugar to the same pan and stir over medium heat until the butter is melted and sugar dissolved.

Step 5

Add the heavy cream, salt and pepper to the same pan and whisk to combine all ingredients. Simmer for 3 - 4 minutes, or until the sauce has thickened, stirring occasionally. Keep at a simmer, not boil, and reduce the heat if needed.

Step 6

Reduce the heat to medium- low. Return the mushrooms back to the pan, stir, then return chicken and simmer for 2 minutes, spooning the sauce over the chicken. Remove from heat and serve.