This is one of my favorite holiday or having-guests-for-dinner entrees. It is an amalgamation of several recipes and a lot of trial and error. My trials mean fewer errors for you!
This rich and savory dish never fails to impress and presents as a far more complicated entree than it actually is. Remember to use a quality (but not overly expensive) champagne and brandy, as they are providing flavor to the meal.
Author: Kathy Gill
Recipe type: Entree
- 6 boneless chicken breasts, cut into smaller pieces, or the equivalent in cutlets
- Black pepper
- Juice from one lemon
- 4-6 T butter (unsalted) or substitute 50-50 butter-olive oil
- 2-3 shallots, chopped
- 2 medium cloves of garlic, minced
- 2 ounces brandy
- 1 T chopped parsley
- 1 c champagne
- 1 c heavy cream
- Sprinkle chicken breasts with lemon juice and black pepper to taste
- In a large skillet, melt half the butter. Saute the chicken over medium high heat until lightly browned, about 2 minutes per side.
- Remove the chicken.
- If needed, add more butter to the skillet. Add shallots and garlic and cook until shallots are clear.
- Return chicken to the skillet.
- Heat the brandy; pour over the chicken and ignite. Shake until flame dies.
- Add parsley and champagne; blend well. Cover and cook until tender, 20-30 minutes.
- Remove chicken to warm platter.
- Add cream to the liquid in pan, blend well. Correct seasoning if needed. Reduce sauce until fairly thick. Put chicken back in the sauce for a few minutes before serving.