Chicken Breasts With Lemon And Brandy
|Chives||15 Gram, finely chopped|
|Boneless chicken breasts||4|
|Unsalted butter||155 Gram|
|Freshly squeezed lemon juice||40 Milliliter|
|Parsley||50 Gram, chopped|
Combine the flour, chives, salt and pepper in a deep plate.
Dredge the chicken in the seasoned flour and shake off the excess.
Melt half the butter in a heavy-bottomed pan.
When the butter begins foaming, add the chicken and saute for a few minutes on each side, till done and it is nicely browned.
Pour in the lemon juice and brandy.
Very carefully, lifting the pan off the fire, set fire to the brandy mixture.
When the flames subside, remove the chicken from the pan and place on a warm platter.
Whisk the remaining butter, one tablespoon at a time, into the sauce in the pan.
When well combined and smooth, pour over the chicken.
Sprinkle with parsley and serve immediately.