5 tbsp. butter
4 chicken breasts (4 whole or 8 halves skinned & boned)
1 tbsp. finely chopped scallots or scallions
3 tbsp. brandy
2 1/2 c. heavy cream (you can substitute 1/2 c. with milk)

Heat 5 tablespoons butter in large skillet and add chicken (cut in pieces) seasoned with salt and pepper. Cook over moderate heat; let brown lightly, turn and let stew in natural juices. Cover and cook 10-15 minutes. Do not overcook! Remove chicken to warm bowl and cover to keep warm. Add shallots to skillet and cook briefly.

Add brandy and cook 30 seconds. Stir in cream and cook, stirring frequently until thickened slightly (about 10 minutes). Spoon sauce over chicken pieces arranged over a bed of rice.