Early in our marraige (the 2nd for both of us) I had a small house in town and we were both very busy in our work. Once a month we would come home on Friday, pack up groceries and our Scottish Terrier, and go to a little mobile home we had in the country for the weekend--away from the phone (before cells).
When we got there we made the simplest chicken dish again again and again, because it was so good and QUICK! Trust me!! (We made it tonight for the first time in a couple of years-just like we remember)
1/2 C all purpose flour
1 t dried oregano , crumbled
salt & fresh ground pepper
6 boneless, skinless chicken breast halves (big)
1 stick butter
1/3 C fresh lemon juice
1/3 C brandy
Chopped fresh parsley
Combine flour and oregano.Season with salt and pepper--mix. Pat chicken dry. Dredge in seasoned flour, shaking off excess.
Melt 4 T butter in a heavy large skillet over med heat. Add chicken and cook until springy to touch, about 8 min. per side. Increase heat. Add lemon juice and brandy to skillet--remove skillet from flame, wait 15 seconds and flame with a match--return to burner. When flame subsides remove chicken. Whisk remaining 4 T butter, 1 T at the time, into sauce.
Serve with a spinach linguine--spooning sauce over pasta and chicken. Sprinkle with parsley and serve.
Bon Appetit Sept/88
Soooooo Goood!! Serve with a crisp white wine.
When we got there we made the simplest chicken dish again again and again, because it was so good and QUICK! Trust me!! (We made it tonight for the first time in a couple of years-just like we remember)
1/2 C all purpose flour
1 t dried oregano , crumbled
salt & fresh ground pepper
6 boneless, skinless chicken breast halves (big)
1 stick butter
1/3 C fresh lemon juice
1/3 C brandy
Chopped fresh parsley
Combine flour and oregano.Season with salt and pepper--mix. Pat chicken dry. Dredge in seasoned flour, shaking off excess.
Melt 4 T butter in a heavy large skillet over med heat. Add chicken and cook until springy to touch, about 8 min. per side. Increase heat. Add lemon juice and brandy to skillet--remove skillet from flame, wait 15 seconds and flame with a match--return to burner. When flame subsides remove chicken. Whisk remaining 4 T butter, 1 T at the time, into sauce.
Serve with a spinach linguine--spooning sauce over pasta and chicken. Sprinkle with parsley and serve.
Bon Appetit Sept/88
Soooooo Goood!! Serve with a crisp white wine.
"He who sups with the devil should have a. long spoon".