Chicken Breasts With Lemon And Brandy Recipe
Ingredients
| Flour | 60 Gram | |
| Chives | 15 Gram, finely chopped | |
| Boneless chicken breasts | 4 | |
| Unsalted butter | 155 Gram | |
| Freshly squeezed lemon juice | 40 Milliliter | |
| Brandy | 50 Milliliter | |
| Parsley | 50 Gram, chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 2238 Calories from Fat 1192
% Daily Value*
Total Fat 135 g208.3%
Saturated Fat 82.1 g410.4%
Trans Fat 0.2 g
Cholesterol 732.3 mg244.1%
Sodium 891.1 mg37.1%
Total Carbohydrates 53 g17.8%
Dietary Fiber 3.8 g15.3%
Sugars 1.8 g
Protein 169 g337.1%
Vitamin A 178.1% Vitamin C 159.1%
Calcium 21.1% Iron 61.9%
*Based on a 2000 Calorie diet
Directions
Dredge the chicken in the seasoned flour and shake off the excess.
Melt half the butter in a heavy-bottomed pan.
When the butter begins foaming, add the chicken and saute for a few minutes on each side, till done and it is nicely browned.
Pour in the lemon juice and brandy.
Very carefully, lifting the pan off the fire, set fire to the brandy mixture.
When the flames subside, remove the chicken from the pan and place on a warm platter.
Whisk the remaining butter, one tablespoon at a time, into the sauce in the pan.
When well combined and smooth, pour over the chicken.
Sprinkle with parsley and serve immediately.
Chef
