Tuesday, March 27, 2007

Drunk Chicken

1 stick butter (not margerine)
1 cup Blackberry or Apricot Brandy
1 cup water
3 boneless large chicken breasts
1/2 tsp salt


1 - Slice chicken breasts into strips about 1" wide. Set aside. In a heavy fry pan add butter, brandy, water and salt, let come to a simmer and add the chicken breast strips. Cover and simmer on low for 45 minutes.

2 - Remove chicken from brandy broth and if it has cooked down low, add 1/2 cup more brandy and 1/2 cup more water. You want there to be about 1 1/2 cups of liquid in the pan. Bring the liquid to a medium simmer.

3 - In 1/2 cup of cold water add 2 T corn startch and mix well, add to simmering liquid and stir until thickened to a heavy gravy consistancy. Lower heat to low and add chicken. Cover and let simmer while you prepare the rice.

4 - Prepare the rice as directed on the box.

You may serve the chicken on the rice and the gravy on the side or the chicken and the gravy on the side. Your choice!

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