Supremes de Volaille Flambes

A rich, slightly sweet dish of chicken breasts flambeed in liqueur, Supremes de Volaille Flambes (soo-prem d’voh-lai flawm-bay) tastes delicious. Serve with steamed vegetables and Duchess Potatoes.

6 SERVINGS

6 chicken breasts, skinned and boned

2 teaspoon salt

2- teaspoon black pepper

1 tablespoon lemon juice

3 oz. butter onion, finely chopped celery stalks, trimmed and finely chopped large carrot, scraped and finely chopped

1 fl. oz. orange-flavoured liqueur

5 fl. oz. sour cream

Rub the chicken breasts with the salt and pepper and sprinkle over the lemon juice. Set aside for 10 minutes.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the chicken breasts and fry for 5 to 7 minutes on each side or until they are tender. Using a slotted spoon, transfer the chicken breasts to a plate. Set aside and keep warm.

Add the onion, celery and carrot to the pan. Fry the vegetables, stirring occasion-ally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Return the chicken breasts to the pan and fry for a further 1 minute on each side.

Pour over the liqueur, ignite it and shake the pan until the flames die down. Using the slotted spoon, transfer the chicken breasts to a warmed serving dish and set aside.

Using a wooden spoon, stir the sour cream into the juices and vegetables in the pan. Cook, stirring constantly, for 2 minutes or until the sauce is hot but not boiling.

Remove the pan from the heat and pour the sauce over the chicken breasts. Serve at once.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus