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Poultry | |
| 1 broccoli stalk 2 double chicken breasts salt/pepper 1 oz butter 1/2 oz shallot, finely chopped 1 oz brandy 4 oz walnut halves 12 oz heavy cream 1 oz unsalted butter | |
| 1. Trim brocolli close to florets. Use only florets, steam them 1 minute and rinse with cold water. 2. Wash and pat chickent dry. Cut into large chunks, salt and pepper. 3. In a skillet melt butter over med-high heat, add shallot and chicken and saute quickly browning the chicken. Add the brandy, let warm then flambe. 4. When the flambe subsides remove chicken to a serving dish, arrange brocolli around the chicken. Place the walnuts in the skillet and cook for 1 minute. 5. Pour in the cream and cokk at quick boil until the sauce is reduced to half. Remove from heat and stir in the remaining butter. 6. Pour sauce over top and serve. | |
Unrated | |
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