Chicken breasts with brandy and cream

Season 4 chicken breasts with salt, pepper and a spoonful of lemon juice. Brown in butter on both sides, add about 1/4 cup (or a bit more) of brandy or cognac. Simmer a few minutes, then add 3/4 cup of fresh cream, leave on small heat for another few minutes, until chicken breasts are just done (if you leave them too long they'll be dry). Adjust seasonings.  
Serve with wild rice or broad noodles. As a vegetable accompaniment I recommend fresh spinach sauteed in butter with minced fresh ginger and garlic, molded into cups with a layer of roasted sesame seeds or roasted almond splinters on the bottom and upturned onto the plate.  
Source: A book on Greek cuisine, accordingly the fitting brandy to use would be a Metaxa.