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Does anyone have the recipe from "The Joy of Cooking" cookbook entitled: Brandied Chicken Breasts?
It's been deleted from the newer publications. My 1975 edition had the recipe. However, I lent it to a friend and she "misplaced" it. The recipe is the "bomb". High in fat and loaded with calories, just like "food was" back in [my] day! LOL
I spent about an hour or so looking on-line, and can up empty-handed(?). I've been wanting to make this dish for a "special person" for quite sometime. And now, time is of the essence (unfortunately). Thanks for the tip though BlkKoffee
4 Answers
- 1 decade agoFavorite Answer
Remove the breasts from 4 young chickens. Skin, bone and divide into halves, and rub with Brandy. Let them stand about 10 minutes. Season with salt, pepper and marjoram. Heat to the point of fragrance 6 tablespoons sweet butter. Saute the fillets over medium heat, 6 to 8 minutes on each side. Remove to a heated ovenproof platter and keep woarm. To the remaining butter in the pan add 1/2 cup dry sherry. Simmer over low heat until the liquid is reduced to half. Add, stirring constantly 2 cups cream beaten with 4 egg yolks. Season with salt, pepper and nutmeg. Stir and cook until slightly thickened. Pour the sauce over the chicken breasts. Sprinkle with grated swiss cheese mixed with equal parts of fine buttered crumbs. Glaze under the broiler.
Source(s): Joy of Cooking by Irma S. Rombauer & Marion Rombauer Becker - ?Lv 45 years ago
Use a sharp knife to cut boneless chicken breast into 1/2" by 1/2" by 1/2" pieces either before or after cooking the chicken. That gives you 1/2" cubes of cooked chicken. Think of a sugar cube and cut your chicken accordingly. If you want to waste your money, I think Perdue does actually sell already cooked and cubed chicken now.
