Recipe

Elaines Roast Chicken Breast With French Brandy Reduction Sauce Recipe

Add Step-by-Step Photos	Chefelaine / All my dishes 1 year, 1 month ago Young chicken breasts, bone in, skin on, seasoned with just the right herbs and spices, and roasted to perfection.The French Brandy in the reduction sauce, and the pan drippings from the chicken , thickened with rice flour, make this an elegant , yet affordable, delicious meal! ... More Prep:20m Cook:120m Servings:3	Chefelaine
	easy delicious healthy

READY 2 PLATE!

oven ready

making reduction

no seeds in reductio

reduction cookiing

Broccoli

Cole slaw

Add Photos

Does this look good? Yeah! / Nope

Fans

trigger

hotlipshoo

sgtpepper

lthightowe

mysticliar

cookingfor

lanacountr

messtentco

juels

cptnhunnic

bizzielizz

dinerdingb

Ingredients

3 large chicken breasts, bone in, skin on

coarse salt (to preference)

ground pepper (to preference)

1 tsp cinnamon stick, grated finely

dehydrated onion flakes (to preference)

1 cup cold water

4 large potatoes, halved

rice flour (for chicken sauce)

Directions

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.

=====================================

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.

=====================================

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.

=====================================

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.

=====================================

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

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

momo_55grandma 1 year, 1 month ago said:
Great recipe high5 post chef thanks

angelinaw 1 year, 1 month ago said:
Oh My! Elaine, this is superb! I think you have outdone yourself. Can you come to St Louis and cook this for me? I don't think five forks is enough, but that is all they will let me give you. High five!

lanacountry 1 year, 1 month ago said:
I may just have to visit Canada!! So good,,!
Great recipe 5 5 5 5 5 !!!!

cookingforfun 1 year, 1 month ago said:
Can't get any better than that. 5 from me

berry 1 year, 1 month ago said:
Yes... you are right... it is Great!
Mi hi 5 for you!

juels 1 year, 1 month ago said:
Wow, does that ever sound soooo goood!!! That brandy sauce is fabulous! And I love the way you told us how to fix broccoli and cole slaw to go with it!

misslizzi 1 year, 1 month ago said:
Very nice! I love the fact that you provided recipes for a full meal. The whole meal looks and sounds hearty yet elegant. Cinq pour vous!

brianna 1 year, 1 month ago said:
This is one incredible recipe. I had to chuckle when I saw the French Brandy. I don't like to drink alcohol but since I've been part of this site I have assembled quite a collection of it. Now I can add French Brandy too it as well cause I have to try this wonderful meal. 55555 forks. Thanks for sending it to me

trigger 1 year, 1 month ago said:
Love the step by step, overall this is wonderful Chef Elane.
Flagged a s beautiful

binky67 1 year, 1 month ago said:
Add me to the long list of Fans here! 5555555

berry 1 year, 1 month ago said:
Oooooooooh!! great......
the step by step is perfect!
Now you deserve 10!

theoldrecluse 1 year ago said:

DOWNRATED BY insane MOUNTAIN MAMA in one of her usual childish fits of jealousy.

Recluse

chef_irish 11 months, 2 weeks ago said:
Oooooooo Yummy Ymmy Yummy...
What Times Dinner!!! Beautiful!
High 5

kitchenwhizzer 9 months ago said:
Chef, you ROCK! Five forks, thanks.

darksideofthespoon 4 months, 1 week ago said:
My mother in law's coming to visit this weekend, she's gonna love this! 5 from me for getting me in the mother in law's good books!

Add a Comment