I stole this recipe from James Barber who stole it from The Four Seasons Hotel. It cooks quickly and the scotch gives it a nice elegant flavour, and the flambé provides entertainment for your guests.
Ingredients
2 deboned chicken breasts
Waxed paper
1 empty wine bottle
½ lime or lemon
Flour
1Tbsp butter
1 – 2 oz scotch or whiskey
Directions
1. Thirty minutes or 2 hours before dinner, pound the chicken breasts between waxed paper using an empty wine bottle. You want them quite thin, ½ inch or less.
2. Marinate the chicken breasts in a shallow bowl with the juice of ½ lime or lemon.
3. When you are ready to cook, flour each breast on both sides (this dries the breasts and allows you to cook them at a higher temperature).
4. Fry the breasts in hot butter, one minute each side (this is why the breasts should be pounded thin, so that they will cook through quickly). Make sure the chicken is cooked through, leaving no translucent meat on the inside.
Pour in 1 or 2 oz of scotch and flame it if you like a show. Shake it vigorously and serve immediately, while it is still hot. It goes well with rice and asparagus or peas or Joe’s broccoli and garlic.
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