Main Dishes |
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Chicken a la Brandywine - 1998
Recipe courtesy of Sherry Nohl
INGREDIENTS
PREPARATION
CUT the chicken breasts in half. Place each piece of chicken between two sheets of waxed paper and flatten to 1/8" thick, using a meat mallet. Dredge chicken lightly in flour.
COOK half chicken in a skillet with three tablespoons melted butter over low heat. Cook 3-4 minutes each side, until golden brown. Place chicken in a greased 9" baking dish, overlapping edges. Sprinkle with salt and pepper. Repeat procedure with remaining chicken, adding three tablespoons melted butter. Reserve drippings in skillet.
SAUTE mushrooms in two tablespoons butter until tender. Drain and sprinkle evenly over chicken.
STIR wine, brandy and chicken broth into drippings in skillet. Simmer seven minutes, stirring occasionally. Stir in a dash of salt and pepper and two teaspoons butter. Spoon about half the sauce over the chicken, reserving the remaining half.
COMBINE cheeses, sprinkle over chicken and bake at 375 degrees for 20 minutes. Place under broiler one to two minutes, or until lightly browned.
SERVE with reserved sauce.
- 6 chicken breasts, boneless and skinless
- All-purpose flour
- ½ cup butter -- melted, divided
- salt and pepper
- ¾ cup mushrooms -- sliced
- ¼ cup plus 1 TBS white wine
- 1 tablespoon brandy
- ¼ cup chicken broth
- 2 teaspoons butter
- ¼ cup mozzarella cheese -- shredded
- ¼ cup grated Parmesan cheese
PREPARATION
CUT the chicken breasts in half. Place each piece of chicken between two sheets of waxed paper and flatten to 1/8" thick, using a meat mallet. Dredge chicken lightly in flour.
COOK half chicken in a skillet with three tablespoons melted butter over low heat. Cook 3-4 minutes each side, until golden brown. Place chicken in a greased 9" baking dish, overlapping edges. Sprinkle with salt and pepper. Repeat procedure with remaining chicken, adding three tablespoons melted butter. Reserve drippings in skillet.
SAUTE mushrooms in two tablespoons butter until tender. Drain and sprinkle evenly over chicken.
STIR wine, brandy and chicken broth into drippings in skillet. Simmer seven minutes, stirring occasionally. Stir in a dash of salt and pepper and two teaspoons butter. Spoon about half the sauce over the chicken, reserving the remaining half.
COMBINE cheeses, sprinkle over chicken and bake at 375 degrees for 20 minutes. Place under broiler one to two minutes, or until lightly browned.
SERVE with reserved sauce.