Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    BREAST OF CHICKEN IN BRANDY AND WHITE WINE SAUCE     

   Ingredients :
 
6 chicken breasts cut in medium-size pieces
1 cup flour
1 ½ cup dry white wine
1 ½ cup brown beef stock
2 white onions, finely chopped
10 ½ oz (300 g) mushrooms, cut in slices
1 tablespoon butter
1 tablespoon vegetable oil
1 cup brandy
1 cup heavy cream
2 tablespoons tarragon
Flour
Salt
Pepper

   Preparation:

Dredge chicken pieces in flour and sear them in a hot skillet until golden.

Sauté onion with mushrooms in butter and oil. Add brandy and bring to a boil for 5 minutes or until alcohol evaporates.

Add wine and reduce. Add beef stock, chicken and cream. Cook until chicken is tender and sauce thickens.

Serve with rice, potato gratin or purée.
        6 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved