CHICKEN FLAMBE
Make and share this Chicken Flambe recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Lightly season the chicken breasts with salt and pepper.
- In a large skillet over medium heat, brown chicken breasts on both sides.
- Add onions and mushrooms and stir cook until the onions soften.
- Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.
- In a small sauce pan warm the orange liqueur over low heat (should be lukewarm, not hot). Take the casserole out of the oven.
- Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until chicken breasts are no longer pink inside. Remove the casserole from the oven.
- Arrange the chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
- Pour sauce over chicken.
- Serve with wild rice and vegetables.
Nutrition Facts : Calories 304.6, Fat 14.6, SaturatedFat 4.5, Cholesterol 88, Sodium 158.6, Carbohydrate 6.6, Fiber 0.8, Sugar 2.2, Protein 25.6
BREAST OF CHICKEN FLAMBE WITH BRANDIED CHERRY SAUCE 4-2
Make and share this Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 recipe from Food.com.
Provided by Annacia
Categories Chicken Breast
Time 37m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Remove from heat.
- Stir in the drained cherries.
- Season chicken breast with salt, white pepper, paprika, and brush with butter.
- Bake for 30 minutes at 325°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 FLAMBE:.
- 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.
Nutrition Facts : Calories 632.9, Fat 32.8, SaturatedFat 13.4, Cholesterol 175.6, Sodium 380.1, Carbohydrate 33.1, Fiber 2.8, Sugar 27.3, Protein 48.8
CHICKEN FLAMBé
Provided by James Beard
Categories Chicken Dairy Poultry Sauté Cognac/Armagnac Winter House & Garden
Yield Serves 6
Number Of Ingredients 8
Steps:
- Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.
CHICKEN CHERRIES FLAMBE
From the book, "365 Ways to Cook Chicken" by Cheryl Sedaker. I tend to substitute boneless chicken breasts, and have never actually tried this with the slivered almonds. This is one of those recipes that really is so easy to make but looks amazing and is very impressive at dinner parties.
Provided by PianoCook
Categories Chicken Breast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons of the margarine in a medium-size frying pan. Add almonds and scallions and cook about 3 minutes, until scallions are soft and nuts are lightly browned. Remove to a small bowl; add cream cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix until well blended.
- Slit a pocket in each chicken breast. Stuff each with a portion of cream cheese mixture and secure with wooden toothpicks. Season with additional salt and pepper.
- In a large frying pan, heat remaining 2 tablespoons margarine in the oil. Brown chicken on all sides over medium-high heat, about 8 minutes. Add cherries with juice and orange peel to chicken and cook, covered, for 10-15 minutes, until cooked through. Arrange chicken and cherries on a serving dish and cover with foil to keep warm.
- Bring liquid in pan to a boil and boil until reduced to about 2/3 cup. Stir dissolved cornstarch into juices in pan. Cook, stirring constantly, until sauce boils and thickens. Season with salt and pepper to taste. Pour half the sauce over chicken.
- Warm brandy in a large ladle or small saucepan, but do not boil. Ignite carefully and pour flaming brandy over chicken. Pass remaining cherry sauce separately.
Nutrition Facts : Calories 294.1, Fat 19.6, SaturatedFat 5.7, Cholesterol 58.1, Sodium 217.5, Carbohydrate 8.2, Fiber 1, Sugar 5.9, Protein 16.5
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