Chicken With Brandy Cream Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), slivered | |
| Mushrooms | 1/2 pound, cleaned | |
| Flour | 1/4 Cup (16 tbs) | |
| 4 chicken breast fillets (1 pound total) or bone and skin | ||
| Chicken breasts | 1 1/2 Pound | |
| Brandy | 2 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Dried tarragon | 1/2 Teaspoon, crumbled | |
| Egg yolk | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat 2 tablespoons butter and oil in heavy skillet over moderate heat.
Add onion; saute until tender.
Add mushrooms; saute 3 minutes, stirring occasionally.
Remove from pan with slotted spoon; reserve.
Combine flour, salt, and pepper; dredge chicken breasts in mixture.
Add 1 tablespoon butter to skillet; melt over moderate heat.
Add chicken; brown well on both sides.
Warm brandy.
Ignite; pour over chicken.
Add cream and tarragon; heat through.
Beat egg yolk well.
Add some of hot sauce to egg yolk; beat.
Add to chicken; mix well.
Add mushrooms and onions; cook stirring frequently, until thickened. (Take care not to boil mixture after adding cream.)
Add onion; saute until tender.
Add mushrooms; saute 3 minutes, stirring occasionally.
Remove from pan with slotted spoon; reserve.
Combine flour, salt, and pepper; dredge chicken breasts in mixture.
Add 1 tablespoon butter to skillet; melt over moderate heat.
Add chicken; brown well on both sides.
Warm brandy.
Ignite; pour over chicken.
Add cream and tarragon; heat through.
Beat egg yolk well.
Add some of hot sauce to egg yolk; beat.
Add to chicken; mix well.
Add mushrooms and onions; cook stirring frequently, until thickened. (Take care not to boil mixture after adding cream.)
Chef
