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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INGREDIENTS
Nutrition- 1⁄2
- 1teaspoon oregano
- 8tablespoons butter
- 1⁄3cup brandy
- 1⁄4cup chopped fresh parsley
- 1⁄2lemon, juice of (to taste)
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DIRECTIONS
- 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.
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