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Brandy Cream Sauce
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Elevate any dish with this luxurious Brandy Cream Sauce featuring earthy porcini mushrooms and a silky texture. The depth of dried porcini combines with fresh mushrooms, rich cream, and a splash of brandy for an indulgent sauce that transforms simple proteins into restaurant-worthy meals. Perfect for spooning over chicken, beef, or pasta, this versatile sauce brings sophistication to your table in just 15 minutes!
*Some images, especially those that DON'T look like they were taken by a poorly trained monkey named Chef Frank, are AI generated and not the result of Frank's minimal culinary and/or photographic skills. Unless you failed the "I am not a robot" Captcha, your recipes will not look like these images!
Ingredients
1/2 cup dried porcini mushrooms
2 cups water
6 domestic mushrooms, sliced
2 tablespoons butter
Salt and pepper, to taste
1/4 cup brandy
2 cups heavy cream
Directions
Soak the porcini mushrooms in the water to hydrate, about 30 minutes; drain and chop.
Sauté the sliced mushrooms in butter until tender.
Add salt and pepper to taste.
Add 1/4 cup brandy; simmer briefly to cook off alcohol.
Add cream and simmer for 2 minutes.

To serve with chicken (as shown in the image):
Cover the warm chicken with the hot sauce.
Garnish with sprigs or chopped parsley.
Servings
Makes enough sauce for 4-6 chicken portions
Nutrition Facts
Nutrition Per Serving (based on 4 servings) - Calories: 340; Total Fat: 34g (Saturated Fat: 21g); Cholesterol: 125mg; Sodium: 85mg; Total Carbohydrates: 4g (Dietary Fiber: 1g, Sugars: 1g); Protein: 2g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: brandy, sauce, porcini mushrooms
🗂️ Categories: 🍗 Chicken & Other Poultry, 🍶 Sauces & Dips
📚 Cookbooks: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Recipe #521 was added on March 08, 2009 and last updated on April 19, 2025.
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