CHICKEN SCALLOPINI IN BRANDY SAUCE

I was intrigued by the brandy sauce in this recipe, but don't usually make veal so decided to give it a try on chicken.   I have to tell you there was nothing left, nada, so I know they loved every bite.  It didn't hurt that they said I could make it again.  Next time I will add some thinly sliced green onions and mushrooms.
CHICKEN SCALLOPINI IN BRANDY SAUCE
For 4 People
4 boneless, skinless chicken breasts, sliced in 1/2 horizontally
3+ tablespoons butter
½ cup brandy
Juice of 1 lemon
flour
salt and pepper

  • Wash and dry the slices after slicing them in half and removing any excess fat. 
  • Melt 2-3 tablespoons of butter in  large skillet.
  • Dredge the chicken slices and place in the pan.
  • Brown them, salt and peppering them generously.
  • Set aside, keeping warm. 
  • Add the remaining butter, brandy and juice of a lemon to the pan, scraping the bottom for any chicken pieces. Blend well. Let sauce start to thicken.
  • When sauce has just about reached desired thickness, return the chicken slices to the pan, covering well with the sauce.
  • Serve immediately.
Recipe Rundown
Taste: Both savory and sweet, tangy and rich.
Texture: Tender caramelized onions on top and fork tender. 
Ease: Super easy and quick.
Appearance: Appetizing and visually appealing.
Pros: Addicting and wonderful for entertaining.
Cons: None!
Would I make this again? Yes.

1 comment:

Martha (MM) said...

Sounds yummy! I just finally posted over at Seaside :-)