Chicken Scaloppine With Brandy Cream And Variations

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 whole chicken breasts, split (about 1 lb. each) or 8 chicken thighs (2 to 2 1/2 lbs total)
• 2 -4 tablespoons butter or 2 -4 tablespoons margarine
• 2 tablespoons brandy
• 1/4 cup whipping cream
• salt

Recipe

• 1 skin, bone, chicken; 2 whole chicken breasts (about 1 lb. each), split; or 8 chicken thighs (2 to 2 1/2 lbs total), or half of each; discard skin and bones, then rinse meat and pat dry. place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces. cover with another sheet of plastic wrap. pound meat firmly with a flat surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.
• 2 sprinkle chicken lightly with herbs such as (dry basil, dill weed, rubbed dry sage, dry oregano leaves, dry marjoram leaves, or seasoned pepper. in a 10 to 12 inch frying pan, melt just enough butter to coat bottom of pan over high heat. add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side. add more butter to pan as needed.
• 3 when all meat has been cooked, return it to frying pan and add brandy; carefully ignite with a match (be sure pan is not beneath a vent, fan, or flammable items). shake pan until flames die.
• 4 remove pan from heat; quickly lift meat from juices and keep warm in a serving dish.
• 5 return pan to high heat and add cream. stir to scrape browned bits free; boil until large, shiny bubbles form, 2 to 3 minutes. drain any accumulated juices from chicken into sauce; stir to blend, then pour over chicken. season to taste with salt.
• 6 serves 3 to 4.
• 7 chicken with lemon mustard sauce: follow directions for chicken scaloppine with brandy cream, but use 2 tablespoons lemon juice instead of brandy. add 2 teaspoons dijon mustard along with the cream.
• 8 dutch chicken: follow directions for chicken scaloppine with brandy cream, but use 2 tablespoons scotch whiskey (flame as directed) instead of brandy. add 2 tablespoons minced shallots or onion along with the cream.
• 9 chicken saute with madeira: follow directions for chicken scaloppine with brandy cream, but use 3 tablespoons madeira, port, or dry sherry instead of brandy (these liquors may not flame).
• 10 chicken piquant: follow directions for chicken scaloppine with brandy cream, but use 2 tablespoons lemon juice instead of brandy. omit cream. place chicken and pan juices in a serving dish and garnish with 6 to 8 canned rolled anchovy fillets with capers.
• 11 the best of sunset.