Directions Edit

  1. have Chicken breasts boned and skinned, then pound to flatten.
  2. Dredge Chicken in the seasoned flour, and saute in the butter until golden brown.
  3. Remove chicken and set aside
  4. Add brandy to skillet and flame.
  5. When flame dies, add heavy cream and cook until slightly thickened.
  6. Serve this over the Chicken.


Community content is available under CC-BY-SA unless otherwise noted.