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."
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Ready In:




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

Questions & Replies

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  1. This dish is very tasty and easy to make. I did not flambe` it and it was still great.
  2. Simple yet tasty chicken. I liked the blend of brandy and lemon flavor, which perked up this chicken and made it a pretty golden color..
  3. Delicious and simple to make. The sauce was light and the flavors blended well. Definitely "company quality" taste.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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