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Recipe Category: Chicken
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Ingredients
- Serving Size : 8
- 4 whole boneless skinless chicken breasts
- 1/4 cup milk
- 6 tablespoons butter
- 1 cup fine dry bread crumbs
- 2 cups chicken stock
- 2 ounces brandy
- 1/4 teaspoon cardamom
- 4 tablespoons red burgundy
- 1/4 teaspoon chervil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
Method
- Chopped roasted peanuts
- Mix together bread crumbs, cardamom, chervil, salt and pepper.
- Beat egg with milk.
- Cut chicken breasts in half and dip each piece in milk mixture and then in bread crumbs.
- In heavy frypan, place butter and melt over medium temperature.
- Add chicken and brown on both sides.
- Remove chicken to shallow baking dish.
- To frypan, add chicken stock and deglaze, scraping up bits from bottom of pan.
- Turn off heat and add brandy and burgundy; stir.
- Pour over chicken in casserole and bake in 350 degree F
- Oven about 30 minutes or until chicken is fork tender.
- Sprinkle with roasted peanuts.
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