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CHICKEN PARISIAN RECIPE
Ingredients
6 chicken breasts, boned, with skin on
Salt and cayenne to taste,
1 stick butter
2 tablespoons brandy
2 medium tomatoes, peeled and chopped
2 shallots, finely chopped
Pinch of paprika
1 cup dry white wine
1/2 teaspoon dried tarragon
3 tablespoons heavy cream
Season the chicken with salt
and cayenne. In a cast-iron pot,
melt the butter over medium heat and brown the chicken evenly.
Add the brandy and cook for two to three minutes. Add the
tomatoes, shallots, paprika, white wine and tarragon. Simmer
until chicken is tender and cooked through, about 10 to 15 minutes.
Stir in the cream and cook for one to two minutes. Remove from
heat and serve immediately. Personally I like to serve this over egg
noodles.
Yield: 6 servings
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