AllenOK
Executive Chef
This sounds good, although you might want to be careful with the brandy, as it could flame up. You might even want to alter the recipe for that, by using higher heat, and adding the brandy before the stock, and flambe the brandy, then adding the stock and finishing the dish.
Apricot Brandied Chicken Breasts
Yields: 4 servings
Four 6 oz boneless chicken breasts
½ c all-purpose flour
¼ t salt
¼ t freshly ground pepper
¼ t tarragon leaves, crushed
Vegetable oil
clarified butter
½ c apricot brandy
¾ c chicken stock
½ c sour cream
Preheat a large skillet over low heat, and heat the oil and butter in it.
Meanwhile, in a shallow dish, sift together the flour, salt, pepper, and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned.
Add brandy and chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken to a warm platter.
Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately.
Apricot Brandied Chicken Breasts
Yields: 4 servings
Four 6 oz boneless chicken breasts
½ c all-purpose flour
¼ t salt
¼ t freshly ground pepper
¼ t tarragon leaves, crushed
Vegetable oil
clarified butter
½ c apricot brandy
¾ c chicken stock
½ c sour cream
Preheat a large skillet over low heat, and heat the oil and butter in it.
Meanwhile, in a shallow dish, sift together the flour, salt, pepper, and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned.
Add brandy and chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken to a warm platter.
Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately.