Chicken Breast Flambe Recipes

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FLAMBéED CHICKEN WITH ASPARAGUS



Flambéed chicken with asparagus image

An elegant spring dinner party dish that looks and tastes very special. Perfect with new potatoes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 10

4 boneless, skinless chicken breasts
1 tbsp seasoned plain flour
2 tbsp olive oil
knob of butter
4 shallots , finely chopped
4 tbsp brandy or cognac
300ml chicken stock
16 asparagus spears , halved
4rounded tbsp crème fraîche
1 tbsp chopped tarragon

Steps:

  • Dust the chicken with the flour. Heat the oil and butter in a large, wide pan with a lid, add the chicken, then fry on all sides until nicely browned. Add the shallots, then fry for about 2 mins until they start to soften, but not colour. Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock and bring to the boil. Reduce heat, cover, then cook for 15 mins until the chicken is just tender.
  • Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender. Stir in the crème fraîche and tarragon and warm through. Season to taste.

Nutrition Facts : Calories 395 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium

CHICKEN FLAMBE



Chicken Flambe image

Make and share this Chicken Flambe recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
salt & pepper
2 tablespoons vegetable oil
1/2 medium onion, cut in quarters
2 portabella mushroom caps, sliced
1/3 cup orange liqueur
1 cup dry white wine
2 teaspoons butter or 2 teaspoons margarine
4 teaspoons flour
2 tablespoons whipping cream

Steps:

  • Preheat oven to 350 F.
  • Lightly season the chicken breasts with salt and 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.
  • 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. Remove the casserole from the oven.
  • Arrange the chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
  • Pour sauce over chicken.
  • Serve with wild rice and vegetables.

Nutrition Facts : Calories 304.6, Fat 14.6, SaturatedFat 4.5, Cholesterol 88, Sodium 158.6, Carbohydrate 6.6, Fiber 0.8, Sugar 2.2, Protein 25.6

CHICKEN BREAST FLAMBE



Chicken Breast Flambe image

Flambe presentation is an impressive way to show off even an easily-prepared recipe, such as this one. Make sure your guests are present to "watch the show" before returning the chicken to finish the cooking.

Provided by GREG IN SAN DIEGO

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken breast
salt and pepper
2 tablespoons vegetable oil
1/2 onion, cut in quarters
2 portabella mushroom caps, sliced
1/3 cup orange liqueur (Grand Marnier)
1 cup dry white wine
2 teaspoons butter
4 teaspoons flour
2 tablespoons whipping cream

Steps:

  • Preheat oven to 350 degrees.
  • Lightly season the chicken breasts with salt and pepper.
  • In a large skillet over medium heat, brown chicken breasts on both sides.
  • Add onions and mushrooms.
  • Cook, stirring, until onions soften.
  • Transfer mixture to a shallow casserole dish and bake, uncovered for 15 minutes.
  • In a small sauce pan, warm the orange liquer over low heat (lukewarm, not hot).
  • Take the casserole out of the oven.
  • Place the casserole on the kitchen counter and invite your guests to watch the show.
  • 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 the chicken breasts are no longer pink inside.
  • Remove the casserole from the oven.
  • Arrange the chicken and vegetables on a warm platter and keep hot.
  • Reserve pan juices in the pan.
  • Mix butter and flour to make a paste.
  • Stir paste into the pan juices, add cream and simmer over low heat for 5 minutes until thickened.
  • Garnish the serving platter with orange swirls and parsley, and serve with wild rice and vegetables.
  • Note: As with all of my recipes, I recommend using quality ingredients. In this dish, for example, use Grand Marnier, not some substitute. Also use a drinkable wine. Finally Wondra flour always makes for a perfect sauce.

Nutrition Facts :

CHICKEN FLAMBé



Chicken Flambé image

Provided by James Beard

Categories     Chicken     Dairy     Poultry     Sauté     Cognac/Armagnac     Winter     House & Garden

Yield Serves 6

Number Of Ingredients 8

6 chicken breasts, boned
Butter
3 tablespoons finely chopped shallot or small white onions
Salt, pepper
Pinch each: ground cloves, ground ginger
1 1/2 cups heavy cream
4 egg yolks
1/3 cup cognac, warmed

Steps:

  • Sauté boned breasts in butter until just cooked through and tender, turning them to color both sides. White meat of chicken is very delicate and will cook quickly. Remove chicken to a deep, flameproof serving dish, or chafing dish. Add a little more butter to pan in which chicken was cooked and sauté shallots until just limp. Season with salt, pepper, ground cloves, and ginger. Stir in heavy cream mixed with egg yolks. Stir and cook very slowly over low heat until mixture coats the spoon. Do not overcook or the eggs will curdle. Taste for seasoning. Pour warmed cognac over chicken and ignite. While blazing, pour the sauce over the chicken. Serve with crisp shoestring potatoes and broiled mushrooms. With this, drink Chassagne Montrachet.

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