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Chicken Parisian


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. Serve over rice opr noodles.

Recipe serves 6

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