Chicken Breast Grand Marnier

Chef Doggerton's Note:

I was bored at home one day so I decided to experiment with some chicken breast. This is when I remembered a dream I had about pairing chicken and Grand Marnier (seriously I do actually dream about food). So I decided to pan fry the chicken and make a reduction for the sauce. The result was extraordinary and now I make it once every month or so. I hope you enjoy it as much as I do!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 1-2

Yield: 2.0 Chicken ...

• 2 boneless skinless chicken breasts
• ½ an onion
• 4 mushrooms (I prefer cremini)
• butter or margarine
• ¼ cup Grand Marnier
• salt and pepper (to taste)
• flour
• oil

Directions:

1. Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
2. Add the Grand Marnier and reduce until only a tablespoon remains.
3. Season to taste.
4. For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after). Pan fry in oil until done.
5. Remove the breasts from the pan, spoon the reduction on, and serve.

Reviews

[lazyme]

Wonderful! This was simple and so delish. Next time I'm going to double the sauce - because I want that great sauce in every bite! Thanks Chef Doggerton for a great meal. Made for Bargain Basement Tag.