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1
Skin, bone, chicken; 2 whole chicken breasts (about 1 lb.
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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.
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3
Place chicken pieces 5 to 6 inches apart on a sheet of plastic wrap; tuck any scraps of meat under larger pieces.
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4
Cover with another sheet of plastic wrap.
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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.
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6
Sprinkle chicken LIGHTLY with herbs such as (dry basil, dill weed, rubbed dry sage, dry oregano leaves, dry marjoram leaves, or seasoned pepper.
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7
In a 10 to 12 inch frying pan, melt just enough butter to coat bottom of pan over high heat.
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8
Add chicken, a portion at a time, without crowding; cook just until lightly browned, 1 to 1 1/2 minutes on each side.
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9
Add more butter to pan as needed.
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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).
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11
Shake pan until flames die.
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12
Remove pan from heat; quickly lift meat from juices and keep warm in a serving dish.
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13
Return pan to high heat and add cream.
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14
Stir to scrape browned bits free; boil until large, shiny bubbles form, 2 to 3 minutes.
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15
Drain any accumulated juices from chicken into sauce; stir to blend, then pour over chicken.
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16
Season to taste with salt.
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17
CHICKEN WITH LEMON MUSTARD SAUCE: Follow directions for Chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy.
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18
Add 2 teaspoons Dijon mustard along with the cream.
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19
DUTCH CHICKEN: Follow directions for Chicken Scaloppine with Brandy Cream, but use 2 tablespoons Scotch whiskey (flame as directed) instead of brandy.
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20
Add 2 Tablespoons minced shallots or onion along with the cream.
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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).
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22
CHICKEN PIQUANT: Follow directions for chicken Scaloppine with Brandy Cream, but use 2 tablespoons lemon juice instead of brandy.
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23
Omit cream.
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24
Place chicken and pan juices in a serving dish and garnish with 6 to 8 canned rolled anchovy fillets with capers.
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25
The Best of Sunset.
