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Slow-Cook Chicken Breasts in Brandy Sauce
Source: dLife

Chicken breasts coated in a creamy sauce with a dash of brandy for a sweet flavor.

Prep Time: 15 minutes
Cook Time: 5 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 139.8
Total Carbs 3.7 g
Dietary Fiber 0.3 g
Sugars 1.7 g
Total Fat 2.4 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 234.7 mg
Protein 19.5 g
Sodium 469.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Meat , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 cup  fresh mushroom slices
3 each  boneless skinless chicken breasts
0 1/4 tsp  black pepper
3 oz  prosciutto
0 1/4 cup  low fat unsalted chicken broth
0 1/4 cup  brandy
0 1/2 tsp  ground thyme
2 tbsp  cold water
4 oz  fat free cream cheese
0 1/2 cup  fat free half and half
  1. Put mushrooms in a 4 1/2- to 6-quart cooker. Lightly sprinkle pepper over chicken. Add chicken to cooker. Top with prosciutto. Combine in a small bowl chicken broth, brandy, and thyme. Add to mixture in cooker.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Remove chicken and mushrooms to a serving platter, reserving cooking liquid. Cover chicken and mushrooms with foil to keep warm.
  4. For sauce, pour cooking liquid into a medium saucepan. Combine in small bowl the cornstarch and water. Add to liquid in saucepan. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes. Add cream cheese and half-and-half, whisking until smooth. Serve sauce with chicken.

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