Ingredients:
1/2 cup all-purpose flour
1 teaspoon oregano
6 boneless skinless chicken breast halves
8 tablespoons butter
1/3 cup brandy
1/4 cup chopped fresh parsley
1/2 lemons, juice of ( to taste)
Directions:
Combine flour and oregano.
Season with salt and pepper.
Wash chicken and pat dry.
Dredge in seasoned flour, shaking off excess.
Melt 4 tblsps butter in heavy, large skillet over medium heat.
Add chicken and cook until springy to touch, about 8 minutes per side.
Increase heat.
Add lemon juice and brandy to skillet.
Tilt skillet and ignite brandy to flambe.
When flames subside, remove chicken.
Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time.
Pour sauce over chicken and sprinkle with chopped parsley.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.