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Breast of Chicken Cappuccino




Source of Recipe


Internet


List of Ingredients




6 halves, skinless, boneless breast of chicken (about 1 ¾ Lbs.)
1/3 C. Flour
¼ C. Espresso Roast Ground Coffee
*Tip: using a coffee mill or food processor, grind the espresso grounds to a fine powder
1 T. salt
½ T. pepper
1 T. dried thyme
½ T. cinnamon
¼ C. peanut oil
2 shallots, finely diced
1 oz. coffee brandy
1/3 C. chicken stock or both
½ C. WBrut Champagne (methode champenoise)
¼ C. heavy cream
1 T. fresh minced tarragon leaves (1/2 tsp. dried)
2 T. chopped fresh parsley
½ oz. toasted sliced almonds


Recipe



Blend flour, espresso, salt, pepper, thyme, and cinnamon in a shallow baking pan. Lightly flour each breast with mixture. Heat peanut oil in sauté pan and add dusted chicken to pan. Cook 2-3 minutes per side, until chocolate brown. Transfer chicken to a baking pan and into a 350-degree oven to bake for another 7-8 minutes (need center temp. of 160 degrees). Pour off excess oil from sauté pan and add shallots, when they begin to brown and stick to pan…add coffee brandy: WARNING : gas range user and all, the brandy may flame up, so only add one oz. from a separate container, not from the bottle, or you may be eating out tonight….in the hospital! Increase the heat and pour in chicken stock, champagne, and cream. Reduce liquid to one half, add tarragon and scrape bottom of the pan until sauce reduces to a honey-like consistency.

To serve, pour a small amount of sauce on each dinner plate, place a breast in each pool and top with additional sauce. Garnish with toasted sliced almonds and chopped parsley.