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 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.