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British   -   Chicken With Lemon And Brandy (Irish)   adapted from British and Irish cooking

  • 6 Whole Chicken Breast
  • 1/2 Cup Flour
  • Salt And Pepper -- to season flour
  • 1 Teaspoon Oregano
  • 3 Tablespoons Butter
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Brandy -- warmed
  • 2 Tablespoons Parsley -- chopped
Directions combine the flour and spices, dredge chicken in the flour. Fry chicken in hot butter for 6 minutes per side. add lemon juice and brandy, remove from heat. light the brandy with a match. when flames die down serve on a bed of rice and spoon pan juices over chicken. Garnish with parsley.
Serves 6
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 3, Speed: 4, Overall: 4 Rate this recipe

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