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BREAST
OF CHICKEN FLAMBÉ WITH BRANDIED CHERRY SAUCE FOR TWO
This delicious and romantic meal should quickly warm your mood for the
evening!
2 8ounce chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste
Bing Cherry sauce
1 8 ounce can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
12 teaspoon cornstarch
1 pinch salt
Preparing Bing Cherry Sauce: Drain juice from cherries. Combine juice with
wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil
until sauce thickens. Add the drained cherries. Season chicken breast with salt, white pepper, paprika, and brush with
butter. Bake for 30 minutes at 325°F or until cooked and tender. Place
chicken in a medium size ovenproof serving dish and cover with sauce. Have
table set, candles lit, all accompaniments on table, and turn off lights
when ready to flambé.
How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of
table. Using long wooden matches, ignite chicken breast. When flame goes out
and liquor has burned off, you are ready to serve.
Yield: 2 servings
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