Vegetable Seasoning:
4 tablespoons of butter
1 small carrot, finely chopped
1 small onion, finely chopped
1 stalk of celery, finely chopped (optional)
1 sprig of rosemary
1 tablespoon of chopped parsley
1/2 teaspoon of paprika
Salt and black pepper to taste
Chicken:
2 chicken breasts, cut in half with skin removed
2 tablespoons of butter
Salt and black pepper to taste
3 tablespoons of brandy
1/2 cup of chicken broth
1/2 cup of white wine
1 cup of heavy cream
1 cup of Italian grapes
Vegetable Seasoning:
4 tablespoons of butter
1 small carrot, finely chopped
1 small onion, finely chopped
1 stalk of celery, finely chopped (optional)
1 sprig of rosemary
1 tablespoon of chopped parsley
1/2 teaspoon of paprika
Salt and black pepper to taste
Chicken:
2 chicken breasts, cut in half with skin removed
2 tablespoons of butter
Salt and black pepper to taste
3 tablespoons of brandy
1/2 cup of chicken broth
1/2 cup of white wine
1 cup of heavy cream
1 cup of Italian grapes
Vegetable Seasoning: In a small saucepan, melt the butter
Add the carrot, onion, celery, rosemary, parsley, paprika, salt, and black pepper
Cook over low heat, stirring occasionally until the vegetables are tender
Chicken: In a large skillet, melt the butter
Add the vegetables and place the chicken breasts on top
Season with salt and black pepper
Let the chicken warm up
Pour the brandy into a small bowl or saucepan, then pour it over the chicken
Ignite
Using a spoon, baste the chicken with the sauce and gently rock the skillet until the flames are extinguished
Add the chicken broth
Cover and continue cooking over low heat for about 30 minutes or until the chicken is cooked through
If the dish becomes too dry, add a little more chicken broth
Remove the chicken from the skillet but keep it warm
Pour the white wine into the skillet and stir well
Add the heavy cream and stir until heated through without boiling
Add the grapes and heat gently
To serve, place the chicken on a platter and spoon the sauce with grapes over the top
Serve 4 portions.
