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Chicken With Brandy Cream

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Ingredients
  Butter 3 Tablespoon
  Oil 1 Tablespoon
  Slivered onion 1 Cup (16 tbs)
  Mushrooms 1⁄2 Pound, cleaned
  Flour 1⁄4 Cup (4 tbs)
  Chicken breast fillets 4
  Chicken breasts 1 1⁄2 Pound, split
  Brandy 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Crumbled dried tarragon 1⁄2 Teaspoon
  Egg yolk 1
  Salt To Taste
  Pepper To Taste
Directions

Heat 2 tablespoons butter and oil in heavy skillet over moderate heat.
Add onion; saute until tender.
Add mushrooms; saute 3 minutes, stirring occasionally.
Remove from pan with slotted spoon; reserve.
Combine flour, salt, and pepper; dredge chicken breasts in mixture.
Add 1 tablespoon butter to skillet; melt over moderate heat.
Add chicken; brown well on both sides.
Warm brandy.
Ignite; pour over chicken.
Add cream and tarragon; heat through.
Beat egg yolk well.
Add some of hot sauce to egg yolk; beat.
Add to chicken; mix well.
Add mushrooms and onions; cook stirring frequently, until thickened. (Take care not to boil mixture after adding cream.)

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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