- October 13, 2009 at 3:18 pm #277315
here’s an elegant, romantic, and simple recipe…
Chicken Flambe with Brandied Cherry Sauce:idea:
2 8-oz chicken breasts with bone and skin
1 tbs melted butter
1 tsp paprika
1 ounce brandy
pinch salt and white pepper to taste
Bing Cherry Sauce:
8-oz can black bing cherries
2 tbs Burgundy wine
2 tbs sugar
1/2 tsp cornstarch
Preparing Bing Cherry Sauce: Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt. Mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.
Chicken: Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325 degrees F. or until cooked and tender. Place chicken in a medium-size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
How to Flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve. Serves 2
great to serve with egg noodles with the sauce drizzled over and buttered carrots.
- October 15, 2009 at 8:47 pm #425639
Oh this sounds so good! I’ll save it for a special meal like when DH comes home from his current deployment!
- October 16, 2009 at 3:47 pm #425656
it really is easy and DH will love that you went to so much trouble! LOL! I’ll never tell;-)
- October 16, 2009 at 4:07 pm #425659
He’s coming home New Years Day for 30 days then shipping back out until the end of July. We’re holding off Christmas until then so will be a special day for all of us!
- October 18, 2009 at 2:35 pm #425681
oooh…30 days to snuggle together. lower that thermostat so he has to keep your tootsies warm! LOL!
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