Ingredients for Chicken Breasts With Lemon And Brandy
- All Purpose Flour
- 1 teaspoon dried oregano
- Boneless Skinless Chicken Breast Halves
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup brandy (e.g., Cognac or Armagnac)
- Fresh Parsley
- Lemon, Juice Of
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How to Make Chicken Breasts With Lemon And Brandy
- In a shallow dish, whisk together the flour, oregano, salt, and pepper.
- Wash the chicken breasts and pat them completely dry with paper towels.
- Dredge each chicken breast in the seasoned flour, ensuring it's fully coated. Gently shake off any excess flour.
- Melt 4 tablespoons of butter in a large oven-safe skillet over medium heat.
- Add the chicken breasts to the skillet and cook for 8-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Increase the heat to medium-high.
- Add the lemon juice and brandy to the skillet.
- Carefully tilt the skillet and ignite the brandy using a long match or lighter. (Caution: Stand back from the flames!).
- Allow the flames to subside completely.
- Remove the chicken from the skillet and set aside, keeping it warm.
- Whisk in the remaining 4 tablespoons of butter into the pan sauce, 1 tablespoon at a time, until melted and smooth.
- Pour the sauce over the chicken breasts and garnish with chopped parsley.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
50g
Carbs
2g
