Upon Request
Cranberry Chicken & Pears (from Susan Branch's Christmas cookbook)
1/2 C. butter
2 large garlic cloves, minced
2 TBL shallot, minced
4 whole chicken breasts, skinned, boned and halved
1 C. cranberries, coarsely chopped
4 ripe pears, peeled & sliced
2/3 C. Brandy
1 C. heavy cream
1 C. sour cream
1/4 C. parsley
salt & pepper, to taste
Melt the butter in a large heavy skillet. Add garlic & shallot ~ cook 1 minute.
Lightly flour chicken breasts & cook (in batches, using all the butter as needed) just until done, about 4 minutes on each side. Remove to platter & keep warm.
Add cranberries to pan; cook & stir 1 minute. Add pears & cook till slightly softened. Pour in brandy and flame, shaking pan till flame dies. Add creams, stir & heat through, don't boil. Salt and pepper to taste. Pour save over breasts and sprinkle parsley over all. If you are careful not to overcook the chicken, this dish can be made ahead and and rewarmed in a covered dish at low temp in the oven; don't let the sauce bubble.
So easy and so yummy!
1/2 C. butter
2 large garlic cloves, minced
2 TBL shallot, minced
4 whole chicken breasts, skinned, boned and halved
1 C. cranberries, coarsely chopped
4 ripe pears, peeled & sliced
2/3 C. Brandy
1 C. heavy cream
1 C. sour cream
1/4 C. parsley
salt & pepper, to taste
Melt the butter in a large heavy skillet. Add garlic & shallot ~ cook 1 minute.
Lightly flour chicken breasts & cook (in batches, using all the butter as needed) just until done, about 4 minutes on each side. Remove to platter & keep warm.
Add cranberries to pan; cook & stir 1 minute. Add pears & cook till slightly softened. Pour in brandy and flame, shaking pan till flame dies. Add creams, stir & heat through, don't boil. Salt and pepper to taste. Pour save over breasts and sprinkle parsley over all. If you are careful not to overcook the chicken, this dish can be made ahead and and rewarmed in a covered dish at low temp in the oven; don't let the sauce bubble.
So easy and so yummy!
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