Ingredients
2 (8-ounce) chicken breasts with bone and skin
1 ounce melted butter
1 teaspoon paprika
1 ounce brandy
1 pinch salt and white pepper to taste

Bing Cherry Sauce
1 (8-ounce) can black bing cherries
2 tablespoons Burgundy wine
2 tablespoon sugar
1/2 teaspoon cornstarch
1 pinch salt

Instructions
Preparing Bing Cherry Sauce:
Drain juice from cherries. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly. Bring mixture to a boil until sauce thickens. Add the drained cherries.

Season chicken breast with salt, white pepper, paprika, and brush with butter. Bake for 30 minutes at 325 degrees F. or until cooked and tender. Place chicken in a medium-size ovenproof serving dish and cover with sauce. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambé.

How to flambé: Pour 1/4 ounce of brandy over dish and place in middle of table. Using long wooden matches, ignite chicken breast. When flame goes out and liquor has burned off, you are ready to serve.

Yield: 2 servings

Credits
Recipe from: The Art of Romance Cooking by Lonnie T. Lynch (Lynch)

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