Instructions

1. 1
   Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside.
2. 2
   Heat a 10-inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides.
3. 3
   Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375°F oven until internal temperature reaches 165°F.
4. 4
   Remove chicken from pan and keep warm.
5. 5
   Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite and shake pan until flames die.
6. 6
   Bring to a boil over high heat and cook until liquid has reduced by ⅔.
7. 7
   Whisk in cream and bring to a boil. Cook 8–10 minutes.
8. 8
   Add chicken breasts and toss to coat. Serve warm.