Chicken Breast Flambe - cooking recipe

Ingredients

1 lb boneless skinless chicken breast
salt and pepper
2 tablespoons vegetable oil
1/2 onion, cut in quarters
2 portabella mushroom caps, sliced
1/3 cup orange liqueur (Grand Marnier)
1 cup dry white wine
2 teaspoons butter
4 teaspoons flour
2 tablespoons whipping cream

Preparation

Preheat oven to 350 degrees.
Lightly season the chicken breasts with salt and pepper.
In a large skillet over medium heat, brown chicken breasts on both sides.
Add onions and mushrooms.
Cook, stirring, until onions soften.
Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
Take the casserole out of the oven.
Place the casserole on the kitchen counter and invite your guests to watch the show.
Pour the liqueur over the chicken and vegetables and ignite it.
When the flames die out, add the wine and return the casserole to the oven for another 15.
minutes or until the chicken breasts are no longer pink inside.
Remove the casserole from the oven.
Arrange the chicken and vegetables on a warm platter and keep hot.
Reserve pan juices in the pan.
Mix butter and flour to make a paste.
Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
Note: As with all of my recipes, I recommend using quality ingredients. In this dish, for example, use Grand Marnier, not some substitute. Also use a drinkable wine. Finally Wondra flour always makes for a perfect sauce.