Post by Admin on Jul 15, 2005 7:11:51 GMT 10
Brandied Chicken
Serves 4
2 1/2 pounds chicken cut for frying or 2 1/2 pounds boneless, skinless breasts
2 cloves garlic, minced
1/4 cup (1/2 stick) butter
1 cup heavy cream
3 ounces (6 tbsp.) brandy
1 tbsp. curry powder
Salt and pepper, to taste
Parsley, to taste
Paprika, to taste
Saute chicken and garlic in butter.
Transfer, with juices, to a casserole.
Mix cream, brandy, curry powder, salt and pepper and pour over chicken.
Cover and bake 35 to 40 minutes at 350°F.
Sprinkle with parsley and paprika.
Serves 4
2 1/2 pounds chicken cut for frying or 2 1/2 pounds boneless, skinless breasts
2 cloves garlic, minced
1/4 cup (1/2 stick) butter
1 cup heavy cream
3 ounces (6 tbsp.) brandy
1 tbsp. curry powder
Salt and pepper, to taste
Parsley, to taste
Paprika, to taste
Saute chicken and garlic in butter.
Transfer, with juices, to a casserole.
Mix cream, brandy, curry powder, salt and pepper and pour over chicken.
Cover and bake 35 to 40 minutes at 350°F.
Sprinkle with parsley and paprika.