Best Chicken Breast Flambe Recipes

BREAST OF CHICKEN FLAMBE WITH BRANDIED CHERRY SAUCE 4-2

Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 image

Make and share this Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 recipe from Food.com.

Provided by Annacia

Categories Chicken Breast

Time 37m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 (8 ounce) chicken breasts (with bone and skin)
1 ounce melted butter
1 teaspoon paprika
1 pinch salt, to taste
1 pinch white pepper, to taste
1 ounce cherry brandy
1 (8 ounce) can black bing cherries
2 tablespoons Burgundy wine
2 tablespoons sugar
1 -2 teaspoon cornstarch (depending on desired thickness)
1 pinch salt

Steps:

Preparing Bing Cherry Sauce:.
Drain juice from cherries.
Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly.
Bring mixture to a boil until sauce thickens.
Remove from heat.
Stir in the drained cherries.
Season chicken breast with salt, white pepper, paprika, and brush with butter.
Bake for 30 minutes at 325°F or until cooked and tender.
Place chicken in a medium size ovenproof serving dish and cover with sauce.
Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.
HOW TO FLAMBE:.
Pour 1/4 ounce of brandy over dish and place in middle of table.
Using long wooden matches, ignite chicken breast.
When flame goes out and liquor has burned off, you are ready to serve.

Nutrition Facts : Calories 632.9, Fat 32.8, SaturatedFat 13.4, Cholesterol 175.6, Sodium 380.1, Carbohydrate 33.1, Fiber 2.8, Sugar 27.3, Protein 48.8

CHICKEN BREAST FLAMBE

Chicken Breast Flambe image

Flambe presentation is an impressive way to show off even an easily-prepared recipe, such as this one. Make sure your guests are present to "watch the show" before returning the chicken to finish the cooking.

Provided by GREG IN SAN DIEGO

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken breast
salt and pepper
2 tablespoons vegetable oil
1/2 onion, cut in quarters
2 portabella mushroom caps, sliced
1/3 cup orange liqueur (Grand Marnier)
1 cup dry white wine
2 teaspoons butter
4 teaspoons flour
2 tablespoons whipping cream

Steps:

Preheat oven to 350 degrees.
Lightly season the chicken breasts with salt and pepper.
In a large skillet over medium heat, brown chicken breasts on both sides.
Add onions and mushrooms.
Cook, stirring, until onions soften.
Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
Take the casserole out of the oven.
Place the casserole on the kitchen counter and invite your guests to watch the show.
Pour the liqueur over the chicken and vegetables and ignite it.
When the flames die out, add the wine and return the casserole to the oven for another 15.
minutes or until the chicken breasts are no longer pink inside.
Remove the casserole from the oven.
Arrange the chicken and vegetables on a warm platter and keep hot.
Reserve pan juices in the pan.
Mix butter and flour to make a paste.
Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
Note: As with all of my recipes, I recommend using quality ingredients. In this dish, for example, use Grand Marnier, not some substitute. Also use a drinkable wine. Finally Wondra flour always makes for a perfect sauce.