This recipe is not for those who are watching their cholesterol level, at least not on a regular basis. It is for me, however, one of the best ways to cook chicken breasts.
Ingredients:
- 4 boneless and skinless chicken breasts
- 50 ml Brandy
- 3 ml salt
- 3 ml black pepper
- 3 ml marjory
- 125 ml butter
- 125 ml dry sherry (or another fortified wine)
- 500 ml cream (35%)
- 4 egg yolks
- 2 ml salt, pepper and nutmeg
- 200 ml grated swiss cheese
- 200 ml fine bread crumbs
Method:
- Rub the chicken breasts with the brandy and marinate for 30 minutes
- Add salt, pepper and marjory
- Melt butter in large frying pan and sauté the chicken for about 6 to 8 minutes on each side
- Put the chicken in a baking dish and keep warm
- In the frying pan, add the sherry to the leftover butter, bring to a boil and let diminish by half
- In a bowl, mix the eggs with the cream, salt, pepper and nutmeg
- Pour the mixture into the frying pan stirring until it thickens
- Pour the sauce over the chicken breasts
- Add cheese and bread crumbs
- Place the dish in the top rack of your oven, bake at broil for a few minutes until brown
