Local charity
Chicken Flambe Recipe
Ingredients
1 lb boneless skinless chicken breasts
salt and pepper
2 Tbsp vegetable oil
1/2 medium onion cut in quarters
2 portobello mushroom caps, sliced
1/3 cup orange liqueur (Grand Marnier)
1 cup dry white wine
2 tsp butter or margarine
4 tsp flour
2 Tbsp whipping cream
Instructions
Preheat oven to 350 degrees F.
Lightly season the chicken breasts with salt and pepper. In a large
skillet over medium heat, brown chicken breasts on both sides. Add
onions and mushrooms and stir cook until the onions soften.
Transfer mixture to a shallow casserole dish and bake, uncovered,
for 15 minutes.
In a small sauce pan warm the orange liqueur over low heat (should
be lukewarm, not hot). Take the casserole out of the oven. Pour the
liqueur over the chicken and vegetables and ignite it. When the
flames die out, add the wine and return the casserole to the oven
for another 15 minutes or until chicken breasts are no longer pink
inside.
Remove the casserole from the oven. Arrange the chicken and
vegetables on a warm platter and keep hot. Mix butter and flour to
make a paste. Stir this into the pan juices, add cream and simmer
over low heat for 5 minutes until thickened. Pour sauce over
chicken. Serve with wild rice and vegetables.
Yield: 4 servings