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Chicken Breasts Domenique
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The Covered Bridge Cookbook


  • 2 whole chicken breasts
  • 1/2 tsp (2 ml) salt
  • 1/8 tsp (1 ml) white pepper
  • 2 tbsp (30 ml) salad oil
  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) sliced green onion
  • 1/2 cup (125 ml) brandy
  • 1/2 cup (125 ml) sliced pitted black olives
  • 1/4 cup (60 ml) heavy cream
  • toasted slivered almonds
  • Split breasts to make four pieces and carefully remove skin and bones.
  • Flatten slightly with edge of heavy plate or mallet.
  • Sprinkle with salt and pepper.
  • Heat butter and oil in pan and saute onions and the chicken breasts until browned on both sides, about 10 minutes per side.
  • Add brandy.
  • Cover and simmer about 20 minutes longer or until tender.
  • Add olives and cream and cook 5 minutes more.
  • Just before serving, sprinkle with almonds.
I found this in this great little cookbook that I found. They were giving some of the money to charity so I picked it up.... This recipe made getting the cookbook worth while for me.

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