Brandied Chicken Breasts
|Chicken breasts||3 Large, split|
|Brandy||1⁄4 Cup (4 tbs)|
|Long grain wild rice||6 Ounce (1 package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Chopped parsley||1⁄4 Cup (4 tbs)|
In a large skillet, melt 3 tablespoons butter or margarine.
Brown on all sides.
Add salt and brandy.
Cook over low heat until chicken is tender, 30 to 45 minutes.
About 1/2 hour before chicken is done, cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
Remove chicken from skillet and keep warm.
To liquid in pan add cream and heat.
Stir a little of the hot mixture into beaten egg yolks and mix well.
Pour egg mixture into pan.
Cook, stirring constantly, until smooth and thickened.
Do not boil.
Add parsley and salt to taste.