Chicken Breast Flambe

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 4
• 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 wine
• 2 teaspoons butter
• 4 teaspoons flour
• 2 tablespoons whipping cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly season the chicken breasts with salt and pepper.
• 3 in a large skillet over medium heat, brown chicken breasts on both sides.
• 4 add onions and mushrooms.
• 5 cook, stirring, until onions soften.
• 6 transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
• 7 in a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
• 8 take the casserole out of the oven.
• 9 place the casserole on the kitchen counter and invite your guests to watch the show.
• 10 pour the liqueur over the chicken and vegetables and ignite it.
• 11 when the flames die out, add the wine and return the casserole to the oven for another 15.
• 12 minutes or until the chicken breasts are no longer pink inside.
• 13 remove the casserole from the oven.
• 14 arrange the chicken and vegetables on a warm platter and keep hot.
• 15 reserve pan juices in the pan.
• 16 mix butter and flour to make a paste.
• 17 stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
• 18 garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
• 19 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.