Chicken Breast à Normandye

Name: Chicken Breast à Normandye
Yield: 10
Ingredients: 5 boneless, skin-on chicken breasts; all-purpose flour for dusting; salt to taste; 2 tablespoons butter; 2 tablespoons olive oil; 2 large onions, peeled and thinly sliced (without seeds); 10 tablespoons grated Swiss cheese; 1/2 cup dry white wine; 1/2 cup brandy

1
5 boneless, skin-on chicken breasts
2
all-purpose flour for dusting
3
salt to taste
4
2 tablespoons butter
5
2 tablespoons olive oil
6
2 large onions, peeled and thinly sliced (without seeds)
7
10 tablespoons grated Swiss cheese
8
1/2 cup dry white wine
9
1/2 cup brandy

Ingredients

1
5 boneless, skin-on chicken breasts
2
all-purpose flour for dusting
3
salt to taste
4
2 tablespoons butter
5
2 tablespoons olive oil
6
2 large onions, peeled and thinly sliced (without seeds)
7
10 tablespoons grated Swiss cheese
8
1/2 cup dry white wine
9
1/2 cup brandy

Directions

1
Cut each chicken breast in half
2
Pound to flatten
3
Season with salt
4
Dust with flour, shaking off excess
5
Use two skillets
6
Melt 1 tablespoon butter and 1 tablespoon olive oil and cook 5 chicken breasts in each skillet, first with the skin side down for 2 minutes or until golden brown
7
Flip and reduce heat
8
Arrange sliced onions over the chicken in both skillets and sprinkle each half with 2 tablespoons grated cheese
9
Add 1/4 cup dry white wine to each skillet and deglaze with brandy
10
Cover and cook slowly for 5 minutes or until the chicken is tender
11
Remove with a slotted spoon
12
Pour the cooking liquid over the chicken breasts
13
Garnish with parsley
14
Serve with peas
15
Make two batches
16
Serves 20.