Ingredients:
1 T butter
1 T olive oil
2 shallots, diced
1 t fresh thyme (or 1/2 t dried)
2 sprigs fresh rosemary (or 2 t dried)
1/4 c brandy
2-3 T flour
salt to taste
1/2 c cream
2 boneless chicken breasts
Variations:
add 1 c chopped mushrooms
substitute champagne for brandy
Saute shallots in butter and oil. Add rosemary (chopped or crumbled if you wish), thyme, and half the brandy. Add chicken (and mushrooms) and cook gently over low-medium heat (about 20 minutes). Sift in flour, add salt and stir in cream. Stir until sauce thickens (1-4 minutes). Add remaining brandy (or to taste). Serve with rice.
Copyright © 2015 by Patrice Greenwood. All rights reserved.