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Breast of Chicken Cappuccino




Source of Recipe


Internet


List of Ingredients




6 halves, skinless, boneless breast of chicken (about 1 � Lbs.)
1/3 C. Flour
� C. Espresso Roast Ground Coffee
*Tip: using a coffee mill or food processor, grind the espresso grounds to a fine powder
1 T. salt
� T. pepper
1 T. dried thyme
� T. cinnamon
� C. peanut oil
2 shallots, finely diced
1 oz. coffee brandy
1/3 C. chicken stock or both
� C. WBrut Champagne (methode champenoise)
� C. heavy cream
1 T. fresh minced tarragon leaves (1/2 tsp. dried)
2 T. chopped fresh parsley
� oz. toasted sliced almonds


Recipe



Blend flour, espresso, salt, pepper, thyme, and cinnamon in a shallow baking pan. Lightly flour each breast with mixture. Heat peanut oil in saut� pan and add dusted chicken to pan. Cook 2-3 minutes per side, until chocolate brown. Transfer chicken to a baking pan and into a 350-degree oven to bake for another 7-8 minutes (need center temp. of 160 degrees). Pour off excess oil from saut� pan and add shallots, when they begin to brown and stick to pan�add coffee brandy: WARNING : gas range user and all, the brandy may flame up, so only add one oz. from a separate container, not from the bottle, or you may be eating out tonight�.in the hospital! Increase the heat and pour in chicken stock, champagne, and cream. Reduce liquid to one half, add tarragon and scrape bottom of the pan until sauce reduces to a honey-like consistency.

To serve, pour a small amount of sauce on each dinner plate, place a breast in each pool and top with additional sauce. Garnish with toasted sliced almonds and chopped parsley.