 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is a chicken dish that has a wonderful aroma & tastes like it took hours to prepare and the presentation deems it to be elegant enough for those special occassions. I serve it with rice & asparagus Ingredients:
4 large boneless chicken breasts |
1/4 cup flour |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup butter |
1 tablespoon sherry wine |
1 tablespoon white wine |
3 tablespoons orange juice |
1 teaspoon grated orange rind |
2 teaspoons lemon juice |
1 cup half-and-half |
1 lemon, sliced in very thin slices |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400 degrees F.
2. Combine flour, salt, and pepper in a small bowl.
3. Dust chicken with seasoned flour and place in a buttered casserole dish in a single layer.
4. Dot chicken with butter and place in oven for 25 minutes.
5. Then reduce the temperature to 325 degrees.
6. Combine sherry, white wine, orange juice, orange rind, and lemon juice and pour over the chicken for an additional 20 minutes, covered.
7. Remove casserole from the oven and pour half-and-half around the chicken.
8. Let casserole cool slightly.
9. On a cookie sheet, arrange lemon slices and sprinkle with grated parmesan cheese.
10. Broil until lightly browned.
11. Arrange chicken on a serving platter.
12. Stir sauce and pour over chicken.
13. Garnish with broiled lemon slices.
|
|