Serves

Ingredients

6 Whole chicken breasts boned
1/2 C Flour
2 T Season All or 1 tsp. Seasoned salt
1 tsp. Paprika
1/2 tsp. Black pepper
1/4 tsp. Nutmeg
1/2 C Butter
1/4 C Brandy
2 8-oz cans or frozen white pearl onions drained
12 Large mushrooms sliced
1/2 tsp. Rosemary
1/4 tsp. Thyme
1/2 tsp. Garlic powder
1/8 tsp. Parsley flakes
1 C Dry red wine

Preparation

Cut chicken breasts in bite-size pieces Dredge chicken in mixture of flour, season all, paprika, pepper and nutmeg. Brown slowly in hot butter. Without removing chicken from pan, pour brandy over chicken and ignite carefully. When flame dies down, add onions, mushrooms, rosemary, thyme, garlic powder, parsley flakes, and wine. Cover and simmer 1 hr. Serve over rice.

Comments

This is a treat I found in Gourmet Magazine at least 25 years ago. I actually lost this recipe (I typed it on a real typewriter - that's how old it is) but did find it. Thank goodness because I really didn't want to follow another version from NY Times Cookbook or Betty Crocker as they aren't as good. You can prepare this ahead of time, freeze and re-heat on the boat. Truly wonderful flavors! Bon Appetite! ~~~Pam Bercian

Submitted by: Pam Bercian

Serves

Ingredients

Preparation

Comments