Ingredients for Chicken In A Metaxa Cream Sauce
- 2 boneless, skinless chicken breasts
- 1 tablespoon lemon juice
- Salt And Pepper
- 2 tablespoons butter
- Metaxa Brandy
- 1 cup heavy cream
- Fresh Basil
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How to Make Chicken In A Metaxa Cream Sauce
- Place chicken breasts between two sheets of parchment paper and gently flatten to an even thickness of about ½ inch.
- Sprinkle both sides of the chicken breasts with 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown the chicken breasts for 2-3 minutes per side, then reduce heat to medium and cook for an additional 8-10 minutes, or until cooked through.
- Gradually add ½ cup Metaxa (or Spanish brandy) to the skillet, allowing it to evaporate slightly between additions. This will take about 2-3 minutes.
- Pour in 1 cup heavy cream. Bring to a simmer, stirring occasionally, until the sauce slightly thickens (about 2-3 minutes).
- If using, stir in 1 teaspoon fresh tarragon (or less, to taste). Taste and adjust seasoning as needed.
- Serve the chicken immediately over your favorite pasta.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
102g
Carbs
0g
