Brandied Chicken Breasts

[Marlene]

Brandied Chicken Breasts

Serves 6 as Main Dish.

The trick to this is not to curdle the sauce!

(adapted from the Joy of Cooking)

• 6 boneless chicken breasts
  
• Brandy, enough to rub chicken with
  
• salt and pepper lightly
  
• 1/2 tsp majoriam
  
• 6 T butter
  

Sauce

• 1/2 c dry sherry
  
• 1-1/2 c cream
  
• 3 egg yolks
  

Topping

• 1/4 c butter
  
• 1/2 c shredded mozzarella
  
• 1/4 c bread crumbs
  

Rub boneless chicken breasts with brandy, let stand 10 minutees. Season lightly with salt, pepper and majoriam.

Melt 6 tablespoons of butter in a dutch oven. Saute chicken 8 minutes each side. Remove to platter and keep warm.

Add 1/2 cup of Sherry and simmer until liquid is reduced to half. Add, stirring constantly, 1 1/2 cups cream mixed with the egg yolks. Add a dash of pepper and nutmeg. Stir until slightly thickened.

Place chicken in an ovenproof dish and pour sauce over chicken.

Combine topping ingredients, sprinkle over chicken and broil just a few minutes until slightly browned.

Keywords: Main Dish, Intermediate, Chicken, Dinner

( RG189 )