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Chicken breasts
with brandy and cream |
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| 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. |
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| 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. |
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| Source: A
book on Greek cuisine, accordingly the fitting brandy to use would be
a Metaxa. |
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