Elaines Roast Chicken Breast with French Brandy Reduction Sauce Recipe

How to make it

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• Sprinkle chicken breasts with the coarse salt, cinnamon, and pepper
• Sprinkle dehydrated onion flakes on top.
• Place bone side down in roasting pan and add the water to the pan
• Add the halved raw potatoes
• Cover with foil, DULL side up.
• (Dull side up helps the oven heat to penetrate better... shiny side up repels heat entry.)
• Roast in a 350*F oven until the chicken is crisp, and all juices run clear, removing the foil after first 30 minutes of roasting.
• Baste frequently after top foil has been removed.
• Roasting time will vary due to different ovens and their settings.
• 120 minutes is merely a guideline.
• Thicken the chicken drippings with RICE FLOUR, to your specifications.
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• The Reduction Sauce:
• Combine in a saucepan:
• 2 ounces French Brandy
• 1 tbsp white sugar
• juice of 1 lemon
• 2 ounces cranberry juice
• Heat this over LOW flame, as too high a flame runs the risk of igniting the brandy, which is 40% alcohol.
• The brand of Brandy I used for this recipe is St. Remy Authentic
• Cook the sauce down until reduced to half its original quantity, and comes away from the spoon as a gel.
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• The Cole Slaw:
• In a bowl, combine generous amounts
• Freshly-cut cabbage, red and white
• Chopped carrot
• Chopped red, green and yellow sweet peppers (your preference)
• The SAUCE is a different one, not typical to coleslaw.
• It consists of 2 tbsp Dijon mustard, 2 tbsp Classic Italian dressing, and 3 tbsp Thousand Island
• This mixture gives a tangy, tart, pleasant flavor to the cole slaw.
• Made ahead, the slaw can be refrigerated until ready to use, and the flavors will develop better.
• Before refrigerating, do a taste test, and correct the seasoning to your preference.
• If too tart, add a touch of sugar.
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• The Broccoli:
• Wash the broccoli, and cut off the florets. Nothing goes to waste in this dish, because the stem is also cooked.
• Add 1 tbsp of butter to the pot, a little coarse salt, and very little water.
• Cover, and steam until tender, but still al dente (with some crunch remaining)
• Melt some OLD cheese over the top.
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• To serve:
• Drizzle some of the thickenedmeat juices (with the rice flour) onto the plate.
• Arrange the chicken breasts on the plate alongside the potatoes, and drizzle with the reduction sauce.
• Served with the tangy homemade cole slaw, and steamed broccoli with old cheese melted on top, this meal is a sure winner!
• Everything in this recipe is included here; the salad, and the broccoli!
• ENJOY! :+D