Brandied Chicken Breasts

• 4 chicken breasts
• brandy
• salt and pepper
• marjoram
• 6 Tbsp. sweet butter
• 1/2 c. dry sherry
• 2 c. cream
• 4 egg yolks
• nutmeg
• 2 Tbsp. butter
• 1/2 c. bread crumbs
• shredded Swiss cheese

1. Skin, bone and divide breasts in halves.
2. Rub with brandy.
3. Let them stand about 10 minutes.
4. Season with salt, pepper and marjoram.
5. Heat to the point of fragrance.
6. Add sweet butter and saute breasts over medium heat 6 to 8 minutes on each side.
7. Remove to a heated platter and keep warm.
8. To the remaining butter in the pan, add sherry, simmer over low heat until the liquid is reduced by 1/2.
9. Add, stirring constantly, cream, beaten with egg yolks, season with salt, pepper and nutmeg.
10. Stir and cook until slightly thickened.
11. Pour the sauce over the chicken.
12. In a small pan, melt butter.
13. To the butter add bread crumbs, mix the crumbs with equal parts of Swiss cheese.
14. Sprinkle this mixture over chicken and sauce.
15. Glaze under the broiler, being careful not to burn the crumbs.

chicken breasts, brandy, salt, marjoram, sweet butter, sherry, cream, egg yolks, nutmeg, butter, bread crumbs, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809150 (may not work)