Add the brandy and minced garlic to the same pan then increase the heat to medium. Deglaze the pan with brandy by scraping up in browned bits and cook over medium heat for 3 - 4 minutes, or until the brandy has been reduced by half.

Once the brandy has been reduced, add the last 2 tablespoons of butter and brown sugar to the same pan and stir over medium heat until the butter is melted and sugar dissolved.

Add the heavy cream, salt and pepper to the same pan and whisk to combine all ingredients. Simmer for 3 - 4 minutes, or until the sauce has thickened, stirring occasionally. Keep at a simmer, not boil, and reduce the heat if needed.

Reduce the heat to medium- low. Return the mushrooms back to the pan, stir, then return chicken and simmer for 2 minutes, spooning the sauce over the chicken. Remove from heat and serve.