Chicken Breasts with Lemon and Brandy

This is easy enough to do on a week night and glamorous enough to have at a dinner party.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1⁄2 cup all-purpose flour
• 1  teaspoon oregano
• 6  boneless skinless chicken breast halves
• 8  tablespoons butter
• 1⁄3 cup brandy
• 1⁄4 cup  chopped fresh parsley
• 1⁄2  lemon, juice of (to taste)

Directions

1. Combine flour and oregano.
2. Season with salt and pepper.
3. Wash chicken and pat dry.
4. Dredge in seasoned flour, shaking off excess.
5. Melt 4 tblsps butter in heavy, large skillet over medium heat.
6. Add chicken and cook until springy to touch, about 8 minutes per side.
7. Increase heat.
8. Add lemon juice and brandy to skillet.
9. Tilt skillet and ignite brandy to flambé.
10. When flames subside, remove chicken.
11. Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
12. Pour sauce over chicken and sprinkle with chopped parsley.