Flaming Breast of Chicken

Ingredients

4 large whole chicken breasts
3/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 cup Roberts Butter
2 tablespoons seasoned salt
12 green onions, sliced crosswise (part of tops included)
1 can (4 ounce) chopped mushrooms, drained
1/2 cup apricot or peach flavored brandy
2 Roberts Egg Yolks
3 cups Roberts Milk
1 cup Roberts Half and Half

Preparation

Remove bone from chicken breasts and cut breasts in half. Combine flour, salt, pepper and oregano; dip chicken pieces into mixture, coating well. Shake off excess. Melt butter in a skillet; brown chicken on all sides. Sprinkle with seasoned salt. Simmer, covered, about 30 minutes, or until chicken is tender. Remove from skillet and keep warm. Saute sliced onion and chopped mushrooms in remaining butter in skillet; add 2 tablespoons brandy. Add 3 tablespoons of remaining seasoned flour mixture and stir until well-blended. Combine egg yolks, milk and half and half; gradually add to skillet, stirring constantly, until thickened. Season as desired with additional salt and pepper. Place the chicken in a heat-proof serving dish; pour sauce around chicken. Heat remaining brandy in a saucepan; pour over chicken pieces and set aflame just before serving. Delicious served with hot wild rice.

Recipe Contributed By: Kelly Frey Omaha, Nebraska

Yield: 8 servings