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

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