Cook Time: 60 minutes
Servings: 4
Submitted by quickchef
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- 2 pounds chicken breasts or thighs
- 1/2 cup butter
- 2 tablespoons brandy (will be ignited)
- 2 tablespoons chopped chives or green onion tops
- 2 tablespoons chopped parsley
- 1/4 teaspoon thyme
- 1 teaspoon salt
- pepper to taste
- 1/2 cup sauterne wine
- 1/2 cup heavy cream
DIRECTIONS
Brown the chicken in butter in skillet. Simmer, uncovered for 15 minutes, turning occasionally. Pour brandy over chicken and ignite. When flames die, add remaining ingredients except cream. Cover; cook until chicken is tender, about 45 minutes. Place on platter.
SAUCE: Add cream slowly to drippings, stirring quickly. Blend until smooth. Pour over chicken or serve separately. Add grated orange rind for flavor. Serves 4