Source:

The Covered Bridge Cookbook

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.