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Chicken: Chicken Flambe




Source of Recipe


shehuffer Cheri


List of Ingredients




1 lb boneless skinless chicken breasts
Pepper
1/2 medium onion cut in quarters
2 portobello mushroom caps, sliced
1/3 cup orange liqueur (Grand Marnier)
1 cup dry white wine
2 tsp Arrowroot

Recipe



1. Preheat oven to 350 degrees F.

2. Lightly season the chicken breasts with pepper. In a large skillet over medium heat, brown chicken breasts on both sides. Add onions and mushrooms and stir cook until the onions soften. Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.

3. In a small sauce pan warm the orange liqueur over low heat (should be lukewarm, not hot). Take the casserole out of the oven. Pour the liqueur over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until chicken breasts are no longer pink inside.

4. Remove the casserole from the oven. Arrange the chicken and vegetables on a warm platter and keep hot. Mix arrowroot and a little wine together and stir it into the pan juices, and simmer over low heat for 5 minutes or until thickened. Pour sauce over chicken.

5. Serve with wild rice and vegetables.