Ingredients
-
4
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/2
-
3/4
-
1/2
-
-
-
-
-
-
Directions
Brandied Chicken Breasts Treasure Trove #3, From my long-lost treasure trove of recipes newly found, but this 1 identified the source. 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!, Delicious!! I made only 2 chicken breasts but the full amount of sauce. It wasn’t necessary but it will be wonderful to have in the freezer. This was easy to put together and we loved having a ‘company wothy’ meal during the week. I’ll be making this many times in the future. In memory of Twissis. RIP friend.
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Steps
|
1
Done
|
Preheat a Lrg Skillet on Low-Heat & Melt Butter in It. |
|
2
Done
|
Meanwhile in a Shallow Dish Sift Together the Flour, Salt, Pepper & Tarragon. Add Chicken 1 Piece at a Time & Dredge to Coat. |
|
3
Done
|
Add the Chicken to the Skillet & Cook For 10 Min on Ea Side or Till the Chicken Is Browned. |
|
4
Done
|
Add the Brandy & the Chicken Broth. Stir & Then Let Simmer For 10 More Min or Till the Chicken Is Fork-Tender. |
|
5
Done
|
Remove the Chicken from the Pan & Place on a Warmed Plate. |
|
6
Done
|
Add the Sour Cream to the Skillet & Stir to Warm. Pour the Warm Sauce Over the Chicken & Serve Immediately. |
