Chicken With Brandy - cooking recipe

Ingredients

breasts of chicken
salt, pepper, thyme and flour
butter
brandy
paprika
heavy cream (small container)

Preparation

Bone and skin breasts of chicken.
Dust with salt, pepper, thyme and flour.
Melt 1/4 pound butter in frying pan, enough for 4 pieces.
Cook until golden brown, 7 to 10 minutes.
Remove from fire. Pour 1 scant jigger brandy over pieces.
Light with match immediately and flame.
Put back on fire.
Add heavy cream and simmer on low for 10 minutes.
Place pieces on hot platter.
Add paprika to sauce and stir.
Pour over meat.
Serve with string beans, mushrooms and rice.