Elegant Brandied Chicken Supreme
Equipment
- mixing bowl
- Tongs
Ingrediënten
- 4 boneless skinless chicken breasts
- ⅓ cup gluten-free all-purpose flour or regular all-purpose flour if not gluten-sensitive
- ½ teaspoon salt
- Freshly ground pepper to taste
- ¼ teaspoon dried tarragon leaves
- ¼ cup unsalted butter
- ⅓ cup apricot brandy
- ¾ cup low-sodium chicken broth
- ½ cup sour cream
Instructies
- In a mixing bowl, combine flour, salt, pepper, and dried tarragon leaves.
- Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, melt butter over medium heat.
- Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side.
- Carefully add the apricot brandy to the skillet and ignite with a long match or lighter to flambe the chicken.
- Allow the flames to die down naturally.
- Once the flames have subsided, add the chicken broth to the skillet.
- Cover and simmer for 10 minutes or until the chicken is cooked through.
- Remove the chicken from the skillet and keep warm.
- Stir the sour cream into the skillet, warming it through and incorporating it into the sauce.
- Serve the chicken breasts topped with the brandied sauce.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this indulgent dish with a medium-bodied Chardonnay or a fruity Pinot Noir to complement the richness of the brandied sauce and the tenderness of the chicken.Nutritional Information
Calories: 380 kcal | Carbohydrates: 14 g | Protein: 26 g | Fat: 20 g | Fiber: 1 g | Sugar: 2 g
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