Breaded chicken breasts sautéed in butter and finished off in the oven in a brandy-wine sauce.
1 cup fine dry bread crumbs
1/4 teaspoon ground cardamom
1/4 teaspoon chervil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1/4 cup milk
8 boneless, skinless chicken breast halves
6 tablespoons butter
2 cups chicken stock
2 ounces (1/4 cup) brandy
2 ounces (1/4 cup) red burgundy
1/4 cup chopped roasted peanuts (optional)
- Mix together bread crumbs, cardamom, chervil, salt and pepper.
- Beat egg with milk.
- Dip chicken breasts in milk mixture and then in bread crumbs.
- In heavy skillet, place butter and melt over medium temperature. Add chicken and brown on both sides. Remove chicken to shallow baking dish.
- To skillet, add chicken stock and deglaze, scraping up bits from bottom of pan. Turn off heat and add brandy and burgundy; stir. Pour over chicken in casserole and bake in 350°F (175°C) oven about 30 minutes or until chicken is fork tender.
- Sprinkle with roasted peanuts, if desired, and serve.
Makes 8 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.