Be the first to Use Bing cherries and brandy for this chicken flambé to light up the face of your loved one during a romantic dinner for two. Canned cherries are used so you can make this year-round, but feel free to use fresh Bing cherries if you have them. Be sure to read the flambé tips before you begin.
Prep Time: 20 minutes
Cook Time: 40 minutes
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
Preparation:
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
Recipe Source: The Art of Romance Cooking by Lonnie T. Lynch (Lynch)
Reprinted with permission.
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
Recipe Source: The Art of Romance Cooking by Lonnie T. Lynch (Lynch)
Reprinted with permission.
