Chicken Flambe Recipe

Chicken breasts, onions, and portobello mushroooms are browned, baked, and flamed with Grand Marnier®. Served with a wine cream sauce pan gravy. Be sure to read the flambe tips and hints before you begin.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 4 chicken breast halves with bones, skin on (may substitute skinless, boneless)
• 1/4 teaspoon (about) ground thyme
• 1/4 teaspoon (about) ground sage
• Kosher salt and freshly ground black pepper
• 2 Tablespoons olive oil
• 1/2 medium onion cut in quarters
• 2 portobello mushroom caps, sliced
• 1/3 cup Grand Marnier® (or other orange liqueur)
• 1 cup dry white wine
• 2 teaspoons butter or margarine, melted
• 4 teaspoons flour
• 2 Tablespoons whipping cream
• Orange slices for garnish, optional

Preparation:

Preheat oven to 350 degrees F. Spray a shallow casserole dish with vegetable oil.

Sprinkle chicken breasts with salt, pepper, thyme, and sage.

Heat a large, heavy skillet over medium heat. When hot, add olive oil and swirl to coat the bottom of the pan. When oil is shimmering, place chicken breasts skin-side down in the skillet. Cook until skin is golden brown, then turn and cook an additional 2 minutes. Remove chicken and arrange in the prepared casserole dish.

In the same skillet, add onions and portobello mushroooms. Saute, stirring often, until mushrooms give up their liquid and onions have softened. Remove vegetables with a slotted spoon and arrange around the chicken. Bake 15 minutes, uncovered.

Gently warm Grand Marnier® until lukewarm, not hot. Remove chicken from the oven. Pour the liqueur over the chicken and vegetables. Flambe by lighting with a long fireplace match or barbecue lighter. Let the flames die out naturally, then add the wine to the pan and return to the oven. Bake an additional 15 minutes or until center of chicken breast reads 165 F. on an instant-read thermometer. Remove chicken and vegetables to a platter and tent with foil to keep warm while you make the sauce.

Whisk together butter and flour until smooth and add to the pan juices. Stir in cream and simmer over low heat for 5 minutes until thickened, stirring often. Taste, adding salt and pepper, if necessary. Pour sauce over chicken and vegetables. Garnish with orange slices, if desired.

Wild rice and a green vegetable round out the meal.

Yield: 4 servings