-
1
Preheat oven to 350 degrees.
-
2
Lightly season the chicken breasts with salt and pepper.
-
3
In a large skillet over medium heat, brown chicken breasts on both sides.
-
4
Add onions and mushrooms.
-
5
Cook, stirring, until onions soften.
-
6
Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
-
7
In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
-
8
Take the casserole out of the oven.
-
9
Place the casserole on the kitchen counter and invite your guests to watch the show.
-
10
Pour the liqueur over the chicken and vegetables and ignite it.
-
11
When the flames die out, add the wine and return the casserole to the oven for another 15.
-
12
minutes or until the chicken breasts are no longer pink inside.
-
13
Remove the casserole from the oven.
-
14
Arrange the chicken and vegetables on a warm platter and keep hot.
-
15
Reserve pan juices in the pan.
-
16
Mix butter and flour to make a paste.
-
17
Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
-
18
Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
-
19
Note: As with all of my recipes, I recommend using quality ingredients. In this dish, for example, use Grand Marnier, not some substitute. Also use a drinkable wine. Finally Wondra flour always makes for a perfect sauce.
