Brandy Chicken

Step 1 -Generously season the chicken breasts with the salt and the pepper on both sides.

Step 2 -In a skillet over medium-high heat, melt 2 tablespoons of the butter.

Step 3 -Add the seasoned chicken breasts to the butter and cook until their internal temperature reaches 165 degrees F, about 5 minutes per side.

Step 4 -Transfer the chicken to a plate and tent it with foil to keep warm.

Step 5 -To the same skillet over medium heat, add 2 tablespoons of the butter and the mushrooms and sauté, about 3-5 minutes.

Step 6 -Reduce the heat to low and carefully transfer the mushrooms to a plate.

Step 7 -Add the brandy and the garlic to the same skillet, and then increase the heat to medium.

Step 8 -Deglaze the pan with the brandy, scraping up the browned bits, and cook until the brandy has been reduced by half, about 3-4 minutes.

Step 9 -Add the remaining butter and the brown sugar to the brandy and stir until the butter has melted and the sugar has dissolved.

Step 10 -Add the heavy cream, the salt, and the pepper to the butter mixture and whisk to combine all the ingredients.

Step 11 -Simmer the heavy cream mixture, stirring occasionally, until the sauce has thickened, about 3-4 minutes. Keep the mixture at a simmer, but do not allow it to boil. Reduce the heat if needed to prevent boiling.

Step 12 -Reduce the heat to medium-low.

Step 13 -Return the mushrooms to the sauce mixture and stir to coat them in the sauce.

Step 14 -Return the chicken to the sauce and simmer, while spooning the sauce over the chicken, about 2 minutes.

Step 15 -Transfer the skillet away from the heat.

Step 16 -Serve.