Quick, easy and delicious … what more could you want?! Enjoy!
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 skinless, boneless chicken breast halves, pounded
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 shallots, minced
- 2 tablespoons lemon juice
- 2 tablespoons brandy
- 2 tablespoons chopped parsley
In a shallow bowl, combine flour, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess.
In a large frying pan, heat butter and oil over medium heat. Add chicken and cook, turning, until opaque throughout, and browned, about 10-15 minutes. Remove and set aside. Add shallots to pan and cook until soft, about 2 minutes. Return chicken to pan with any juices that may have collected.
Increase heat to medium-high; add lemon juice and brandy. Ignite carefully with a match. After flames subside, transfer chicken and sauce to a serving platter. Sprinkle with chopped parsley and serve.
*Note: Does not produce a lot of sauce, the addition of chicken broth would allow for more sauce.