Chicken Breasts With Lemon And Brandy - cooking recipe

Ingredients
    1/2 cup all-purpose flour
    1 teaspoon oregano
    6 boneless skinless chicken breast halves
    8 tablespoons butter
    1/3 cup brandy
    1/4 cup chopped fresh parsley
    1/2 lemon, juice of (to taste)
Preparation
    Combine flour and oregano.
    Season with salt and pepper.
    Wash chicken and pat dry.
    Dredge in seasoned flour, shaking off excess.
    Melt 4 tblsps butter in heavy, large skillet over medium heat.
    Add chicken and cook until springy to touch, about 8 minutes per side.
    Increase heat.
    Add lemon juice and brandy to skillet.
    Tilt skillet and ignite brandy to flambe.
    When flames subside, remove chicken.
    Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
    Pour sauce over chicken and sprinkle with chopped parsley.

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