Chicken Scaloppine With Brandy Cream and Variations

1. 1

   Skin, bone, chicken; 2 whole chicken breasts (about 1 lb.

2. 2

   each), split; or 8 chicken thighs (2 to 2 1/2 lbs total), or half of each; discard skin and bones, then rinse meat and pat dry.

3. 3

   Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces.

4. 4

   Cover with another sheet of plastic wrap.

5. 5

   Pound meat firmly with a flat surfaced mallet (do not hit hard enough to break meat apart) until each piece is evenly 3/16 to 1/4 inch thick.

6. 6

   Sprinkle chicken LIGHTLY with herbs such as (dry basil, dill weed, rubbed dry sage, dry oregano leaves, dry marjoram leaves, or seasoned pepper.

7. 7

   In a 10 to 12 inch frying pan, melt just enough butter to coat bottom of pan over high heat.

8. 8

   Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side.

9. 9

   Add more butter to pan as needed.

10. 10

    When all meat has been cooked, return it to frying pan and add brandy; carefully ignite with a match (be sure pan is not beneath a vent, fan, or flammable items).

11. 11

    Shake pan until flames die.

12. 12

    Remove pan from heat; quickly lift meat from juices and keep warm in a serving dish.

13. 13

    Return pan to high heat and add cream.

14. 14

    Stir to scrape browned bits free; boil until large, shiny bubbles form, 2 to 3 minutes.

15. 15

    Drain any accumulated juices from chicken into sauce; stir to blend, then pour over chicken.

16. 16

    Season to taste with salt.

17. 17

    CHICKEN WITH LEMON MUSTARD SAUCE: Follow directions for Chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy.

18. 18

    Add 2 teaspoons Dijon mustard along with the cream.

19. 19

    DUTCH CHICKEN: Follow directions for Chicken Scaloppine with Brandy Cream, but use 2 tablespoons Scotch whiskey (flame as directed) instead of brandy.

20. 20

    Add 2 Tablespoons minced shallots or onion along with the cream.

21. 21

    CHICKEN SAUTE WITH MADEIRA: Follow directions for Chicken Scaloppine with Brandy Cream, but use 3 Tablespoons Madeira, port, or dry sherry instead of brandy (these liquors may not flame).

22. 22

    CHICKEN PIQUANT: Follow directions for chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy.

23. 23

    Omit cream.

24. 24

    Place chicken and pan juices in a serving dish and garnish with 6 to 8 canned rolled anchovy fillets with capers.

25. 25

    The Best of Sunset.

* Per serving · 4 servings · Values may vary.