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Chicken Flambe

1 lb boneless skinless chicken breasts
salt and pepper
2 Tbsp vegetable oil
1/2 medium onion cut in quarters
2 portobello mushroom caps, sliced
1/3 cup orange liqueur
1 cup dry white wine
2 tsp butter or margarine
4 tsp flour
2 Tbsp whipping cream

Preheat oven to 350F.

Lightly season the chicken breasts with salt and pepper. In a large
skillet over medium heat, brown chicken breasts on both sides. Add
onions and mushrooms and stir cook until the onions soften. Transfer
mixture to a shallow casserole dish and bake, uncovered, for 15

In a small sauce pan warm the orange liqueur over low heat (should
be lukewarm, not hot). Take the casserole out of the oven. Pour
the liqueur over the chicken and vegetables and ignite it. When
the flames die out, add the wine and return the casserole to the
oven for another 15 minutes or until chicken breasts are no longer
pink inside.

Remove the casserole from the oven. Arrange the chicken and vegetables
on a warm platter and keep hot. Mix butter and flour to make a
paste. Stir this into the pan juices, add cream and simmer over
low heat for 5 minutes until thickened. Pour sauce over chicken.
Serve with wild rice and vegetables. Makes 4 servings.


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