Romantic Recipes
Appetizers
Breakfast
Brunch
Lunch
Dinner
Dessert

Cheese
Eggs
Fruits
Meat
Nuts
Pasta
Rice
Seafood
Vegetables
Wild Game

Baked Goods
Beverages
Breads
Cakes
Condiments
Cookies & Candies
Hot & Spicy
Jellies & Jams
Main Dish
Salad & Dressings
Sauces & Gravies
Side Dishes
Slow Cooker
Soups & Stews
Stuffing

Cultural Foods
Holiday
Quick & Easy
Special Diets
Vegetarian
Not Listed

Filed under: Dinner, Holiday, Holiday - Christmas, Holiday - Valentine's Day, Lunch, Main Dish, Meat, Meat - Chicken.

Description:
This is a favorite in the summertime when we have fresh raspberries and blackberries, but it is very pretty at Christmastime and Valentine's Day served with frozen berries as well.

Ingredients:
4 skinless, boneless chicken breast halves (about 1 pound total)
1 tsp. bottled minced garlic
2 TBS. cooking oil
1/3 cup chicken broth or water
1 cup sautéed fresh mushrooms
5 TBS. blackberry* brandy
1 1/4 c. half & half
1 1/2 TBS. all-purpose flour
Hot cooked pasta for 4
1/2 tsp. salt
1/4 tsp. white pepper

Directions:
Rinse chicken; pat dry. In a 12" skillet cook chicken & garlic in hot oil over med-high heat about 3 min. per side till chicken is lightly browned & no longer pink. Add broth or water; bring to boiling. Reduce heat; cover & simmer for 3 min. Remove chicken to warm platter. Add mushrooms & brandy to skillet; bring to boiling. Stir cream into flour; add to skillet. Cook & stir till it thickens; cook & stir 1 min. more. Pour sauce over chicken. Serve with pasta or noodles. If desired, garnish with fresh berries. Serves 4. *Vary the "taste" by using other flavors of brandy, such as
apricot, or apple brandy, sometimes called "applejack".

Recipe Provided By:
Blue Belle Inn B&B
Saint Ansgar, IA

Detailed Listing | Website

Saint Ansgar Bed and Breakfast Inns