Chicken Scaloppine with Brandy Cream and Variations

Instructions

Skin, bone, chicken; discard skin and bones, then rinse meat and pat dry. Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces. Cover with another sheet of plastic wrap. Pound meat firmly with a flat surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.

Sprinkle chicken LIGHTLY with herbs such as (dry basil, dill weed, rubbed dry sage, dry oregano leaves, dry marjoram leaves, or seasoned pepper. In a 10 to 12 inch frying pan, melt just enough butter to coat bottom of pan over high heat. Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side. Add more butter to pan as needed.

When all meat has been cooked, return it to frying pan and add brandy; carefully ignite with a match (be sure pan is not beneath a vent, fan, or flammable items). Shake pan until flames die.

Remove pan from heat; quickly lift meat from juices and keep warm in a serving dish.

Return pan to high heat and add cream. Stir to scrape browned bits free; boil until large, shiny bubbles form, 2 to 3 minutes. Drain any accumulated juices from chicken into sauce; stir to blend, then pour over chicken. Season to taste with salt.

Serves 3 to 4.

CHICKEN WITH LEMON MUSTARD SAUCE: Follow directions for Chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy. Add 2 teaspoons Dijon mustard along with the cream.

DUTCH CHICKEN: Follow directions for Chicken Scaloppine with Brandy Cream, but use 2 tablespoons Scotch whiskey (flame as directed) instead of brandy. Add 2 Tablespoons minced shallots or onion along with the cream.

CHICKEN SAUTE WITH MADEIRA: Follow directions for Chicken Scaloppine with Brandy Cream, but use 3 Tablespoons Madeira, port, or dry sherry instead of brandy (these liquors may not flame).

CHICKEN PIQUANT: Follow directions for chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy. Omit cream. Place chicken and pan juices in a serving dish and garnish with 6 to 8 canned rolled anchovy fillets with capers.

The Best of Sunset

Author's Comments

This recipe begins with skinned, boned, and pounded chicken pieces—but finishes quite differently with a rich, creamy sauce flavored with brandy. (Suggested wine; dry blend white with Sauvignon Blanc)

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chicken, chicken scaloppine, main courses