Brandied Chicken Breasts with Cream and Cheese

Skin, bone and divide into halves:
4 chicken breasts

Rub with:
Brandy
Let stand 10 minutes. Season lightly with:
salt, pepper and majoriam (1/2 tsp).
Heat to the point of fragrance:
6 Tbsp. sweet butter
Saute chicken over medium heat 6-8 minutes on each side. Remove to a heated ovenproof platter and keep warm.

Sauce:
To the remaining butter in the pan add:
1/2 c dry sherry
Simmer over low heat until the liquid is reduced to half. Add, stirring constantly:
2 c cream beaten with: 4 egg yolks
Season with:
Salt and pepper (Nutmeg)
Stir and cook until slightly thickened.
(The trick to this is not to curdle the sauce!)
Pour the sauce over the chicken breasts.
Sprinkle with:

Topping:
1/2 c shredded Swiss Cheese
mixed with:
1/4 c bread crumbs
Glaze under the broiler just a few minutes until slightly browned.

Source: "Joy of Cooking" (original version)

Links:
recipes.egullet.org

Return to Recipes

last updated 3 Oct 2012