Breast of Chicken Flambe
12 large halves chicken breasts (or 6 whole Cornish hens), 1 stick butter, Salt, pepper, paprika to taste, 1 ounce brandy Season breasts with salt, pepper, and paprika and brush with butter. Cook for 30 minutes or until tender under the broiler. (This may be cooked for about 45 minutes in a 300° oven.) Remove to a chafing dish and pour cherry sauce over breasts just before serving. To flambe, pour an ounce of brandy over the sauce and ignite by holding a match under a spoon filled with more brandy. Serves 12.
1 No. 21/2 can black Bing cherries, ¼ cup burgundy wine, 2 tablespoons sugar, ¼ teaspoon salt, 2 teaspoons cornstarch Drain juice from cherries; combine juice with wine, sugar, and salt. Bring mixture to a boil and thicken with cornstarch. Add the drained cherries.
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