Brandied Chicken Breasts in Marsala Vanilla Cream Sauce
Makes 4 to 6 servings
Ingredients:
4 boneless, skinless chicken breasts, cut in half
brandy
salt, pepper and marjoram
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry Marsala (can substitute white wine or chicken broth)
1 cup heavy cream
2 egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon nutmeg or to taste
freshly ground pepper
1 cup shredded Swiss or Jack cheese
Preparation:
Rub chicken breasts with brandy, salt, pepper and marjoram. Allow to stand ten minutes.
Heat heavy skillet with 2 tablespoons olive oil. Add chicken breasts and sauté until golden on the outside and nearly done inside, 8 to 10 minutes turning at least once. Remove to a heated ovenproof platter and keep warm.
Add butter to the pan and add 1/2 cup dry Marsala, wine or chicken broth. Simmer over low heat until the liquid is reduced to half.
Meanwhile beat egg yolks until blended, add cream and blend. When liquid is reduced, add cream mixture. Stir and cook until slightly thickened. Remove from heat and add vanilla, nutmeg and salt and pepper to taste. Pour sauce over chicken breasts. Sprinkle with cheese and put into hot oven just until cheese has melted
Ingredients:
4 boneless, skinless chicken breasts, cut in half
brandy
salt, pepper and marjoram
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry Marsala (can substitute white wine or chicken broth)
1 cup heavy cream
2 egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon nutmeg or to taste
freshly ground pepper
1 cup shredded Swiss or Jack cheese
Preparation:
Rub chicken breasts with brandy, salt, pepper and marjoram. Allow to stand ten minutes.
Heat heavy skillet with 2 tablespoons olive oil. Add chicken breasts and sauté until golden on the outside and nearly done inside, 8 to 10 minutes turning at least once. Remove to a heated ovenproof platter and keep warm.
Add butter to the pan and add 1/2 cup dry Marsala, wine or chicken broth. Simmer over low heat until the liquid is reduced to half.
Meanwhile beat egg yolks until blended, add cream and blend. When liquid is reduced, add cream mixture. Stir and cook until slightly thickened. Remove from heat and add vanilla, nutmeg and salt and pepper to taste. Pour sauce over chicken breasts. Sprinkle with cheese and put into hot oven just until cheese has melted
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