Breast Of Chicken Flambe With Brandied Cherry Sauce 4-2

• 2 (8 ounce) chicken breasts (with bone and skin)
• 1 ounce melted butter
• 1 teaspoon paprika
• 1 pinch salt, to taste
• 1 pinch white pepper, to taste
• 1 ounce cherry brandy
• Bing Cherry Sauce
• 1 (8 ounce) can black bing cherries
• 2 tablespoons Burgundy wine
• 2 tablespoons sugar
• 1 -2 teaspoon cornstarch (depending on desired thickness)
• 1 pinch salt

1. Preparing Bing Cherry Sauce:
2. Drain juice from cherries.
3. Combine juice with wine, sugar, cornstarch, and salt; mix thoroughly.
4. Bring mixture to a boil until sauce thickens.
5. Remove from heat.
6. Stir in the drained cherries.
7. Season chicken breast with salt, white pepper, paprika, and brush with butter.
8. Bake for 30 minutes at 325u0b0F or until cooked and tender.
9. Place chicken in a medium size ovenproof serving dish and cover with sauce.
10. Have table set, candles lit, all accompaniments on table, and turn off lights when ready to flambe.
11. HOW TO FLAMBE:
12. Pour 1/4 ounce of brandy over dish and place in middle of table.
13. Using long wooden matches, ignite chicken breast.
14. When flame goes out and liquor has burned off, you are ready to serve.

chicken breasts, butter, paprika, salt, white pepper, brandy, bing, black bing cherries, wine, sugar, cornstarch, salt

Taken from www.food.com/recipe/breast-of-chicken-flambe-with-brandied-cherry-sauce-4-2-208510 (may not work)