2 whole chickens, deboned and skinned
2 shallots, finely chopped
2 c. shitake mushrooms, cut in halves
1/2 stick butter
1/2 c. chicken stock
3/4 c. cream
1/4 c. brandy
Salt and pepper to taste

Lightly salt, pepper and flour the chickens. In a large skillet, heat the butter over high heat. Add the chicken and sear on one side until golden brown. Turn over to the other side and place in a preheated oven (500 degrees) for 5 minutes or until almost done. Remove from oven and on high heat add shallots and shitake mushrooms. Deglaze with brandy and let flambe.

Add cream and chicken stock. Bring to a boil and let simmer until sauce thickens slightly. Adjust seasoning and serve.