Conference turris::cooks

310.0. "CHICKEN: Baked Chicken Breasts with Brandy Sauce" by KOALA::ROBINS (Scott A. Robins, ZKO2-2/R94) Wed Aug 06 1986 19:49

        3 tablespoons butter
        4 skinless boneless chicken breasts
        � teaspoon salt (optional)
        Freshly ground black pepper
        1 cup dry white wine
        � cup chicken broth
        � cup brandy
        � cup heavy cream
        2 teaspoons minced fresh tarragon (or � teaspoon dried)
        � teaspoon dijon mustard
        1/8 teaspoon paprika
        pinch of nutmeg

    1) Preheat oven to 425� F.
    2) Melt butter in skillet.
    3) Coat each breast with melted butter.
    4) Place breasts in a baking dish.
    5) Season breasts with salt and pepper.
    6) Bake breasts for 15 minutes (or until done), basting occasionally.
    7) While the chicken is baking, add wine, broth, and brandy to skillet.
       Cook over high heat, stirring, until liquid is reduced to about � cup.
    8) in a small bowl, mix together cream, tarragon, mustard, paprika, and
       nutmeg.  Add mixture to skillet and cook, stirring, until sauce is
       reduced and thickened.
    9) Pour sauce over chicken, and serve.


    This works especially well if you pound the breasts very thin 
    before baking. If the breasts are done before the sauce, remove 
    them from the oven and keep them warm (place tin foil over them).

    ...for those of us for whom the fractions come out as blocks
    on the screen, could you decode the amounts of salt, broth, etc?
    Thanks!
    
    (doesn't look like a recipe for dieters!)

              3 tablespoons butter
              4 skinless boneless chicken breasts
        1/2-> � teaspoon salt (optional)
              Freshly ground black pepper
              1 cup dry white wine
        1/2-> � cup chicken broth
        1/4-> � cup brandy
        1/4-> � cup heavy cream                    1/2
              2 teaspoons minced fresh tarragon (or � teaspoon dried)
        1/2-> � teaspoon dijon mustard
              1/8 teaspoon paprika
              pinch of nutmeg     

    We usually have it with some crusty french bread, green vegetables,
    and a salad.
    
    And a bottle of wine.
    
    Scott