Brandied Chicken Breasts (Treasure Trove #3) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
From my long-lost treasure trove of recipes newly found, but this 1 identified the source. I used to get a RECIPE OF THE DAY E-mail from ContentMail & this was the recipe for 6/22/2001! They acknowledged Jo Ann S. who said This is a favorite at my house when company is coming. Not only is it elegant, but it's easy to prepare and fool-proof. Since the alcohol burns off during cooking, it's also safe to feed to children. I happen to think Jo Ann is right. This sounds like it would be an easy-to-fix & elegant favorite at our table too. Enjoy! Ingredients:
4 boneless skinless chicken breasts |
1/2 cup flour |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon tarragon leaf (crushed) |
1/4 cup butter |
1/2 cup apricot brandy |
3/4 cup chicken broth |
1/2 cup sour cream |
Directions:
1. Preheat a lrg skillet on low-heat & melt butter in it.
2. Meanwhile (in a shallow dish) sift together the flour, salt, pepper & tarragon. Add chicken (1 piece at a time) & dredge to coat.
3. Add the chicken to the skillet & cook for 10 min on ea side or till the chicken is browned.
4. Add the brandy & the chicken broth. Stir & then let simmer for 10 more min or till the chicken is fork-tender.
5. Remove the chicken from the pan & place on a warmed plate.
6. Add the sour cream to the skillet & stir to warm. Pour the warm sauce over the chicken & serve immediately.
|
|