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Breast of Chicken Flambe With Brandied Cherry Sauce 4-2

I’ll never forget the first time I saw this dish prepared. It was at a small, dimly lit restaurant in the Italian district of Montreal. The waiter, with a flourish only a seasoned professional could achieve, brought the flaming chicken to the table, the blue brandy flames dancing against the dark wood. The aroma of cherries and brandy filled the air, instantly transforming the atmosphere into something magical and romantic. It was more than just dinner; it was an experience, and one I’ve sought to recreate ever since.

Recipe Overview

Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 2
Yield: 2 servings
Dietary Type: None specified

Ingredients

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 teaspoons cornstarch (depending on desired thickness)
1 pinch salt

Equipment Needed

Baking sheet
Medium saucepan
Medium ovenproof serving dish
Long wooden matches or lighter

Instructions

Begin by preparing the Bing Cherry Sauce. Drain the juice from the can of black bing cherries, reserving the cherries themselves.
In a medium saucepan, combine the reserved cherry juice with the Burgundy wine, sugar, cornstarch, and a pinch of salt. Mix these ingredients thoroughly until the cornstarch is fully dissolved.
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Continue boiling until the sauce thickens to your desired consistency. This usually takes a few minutes.
Once the sauce has thickened, remove the saucepan from the heat.
Gently stir in the drained black bing cherries into the thickened sauce. Set the Bing Cherry Sauce aside.
Preheat your oven to 325°F (160°C).
Prepare the chicken breasts. Season each chicken breast generously with salt, white pepper, and paprika. Ensure the spices are evenly distributed.
Brush the seasoned chicken breasts with the melted butter, coating them completely. This will help the skin crisp up nicely during baking.
Place the prepared chicken breasts on a baking sheet.
Bake the chicken breasts in the preheated oven for 30 minutes, or until they are cooked through and tender. To check for doneness, use a meat thermometer inserted into the thickest part of the breast. It should register 165°F (74°C).
Once the chicken breasts are cooked, carefully transfer them to a medium-sized ovenproof serving dish.
Cover the chicken breasts completely with the prepared Bing Cherry Sauce. Ensure each breast is well-coated for maximum flavor.
Now, for the flambé! Before you begin, ensure that your table is set, candles are lit (if desired), and any accompaniments are already on the table. This is important because the flambé process is quick, and you want to serve the dish immediately. Also, turn off the lights to enhance the visual effect of the flames.
Pour 1/4 ounce of cherry brandy evenly over the chicken breast and sauce in the serving dish. Be careful not to pour too much, as excess brandy can create a large, uncontrollable flame.
Place the serving dish in the middle of the table.
Using long wooden matches (or a long-handled lighter), carefully ignite the chicken breast. Light the brandy at the edge of the dish, away from yourself. The flames will dance across the surface of the sauce.
Allow the flames to burn until they extinguish themselves and the liquor has burned off completely. This usually takes only a minute or two.
Once the flame has gone out, the Breast of Chicken Flambe With Brandied Cherry Sauce is ready to serve. Serve immediately for the best flavor and presentation.

Expert Tips & Tricks

For an even richer flavor, consider marinating the chicken breasts in a mixture of cherry brandy, olive oil, and herbs for at least 30 minutes before cooking.
If you prefer a smoother sauce, you can use an immersion blender to puree a portion of the Bing Cherry Sauce after it has thickened.
To ensure the chicken breasts are perfectly cooked, use a meat thermometer. This will prevent overcooking and ensure the chicken remains juicy and tender.
Be extremely cautious when flambéing. Keep long hair tied back, and ensure there are no flammable materials nearby. Have a lid or baking sheet ready to smother the flames if necessary.
If you’re nervous about flambéing at the table, you can do it in the kitchen and then bring the dish to the table immediately afterward. The presentation won’t be quite as dramatic, but it’s a safer option.
To thicken the sauce without cornstarch, you can use a beurre manié (equal parts butter and flour, kneaded together) whisked in at the end.

Serving & Storage Suggestions

Serve the Breast of Chicken Flambe With Brandied Cherry Sauce immediately after flambéing for the most dramatic presentation and best flavor. This dish pairs beautifully with creamy mashed potatoes, wild rice pilaf, or a simple green salad. The sweetness of the cherry sauce complements the savory chicken perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a saucepan over low heat or in the microwave. Be careful not to overheat, as this can dry out the chicken. It is not recommended to freeze this dish, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	632.9 kcal	N/A
Calories from Fat	295 kcal	N/A
Total Fat	32.8 g	50%
Saturated Fat	13.4 g	66%
Cholesterol	175.6 mg	58%
Sodium	380.1 mg	15%
Total Carbohydrate	33.1 g	11%
Dietary Fiber	2.8 g	11%
Sugars	27.3 g	N/A
Protein	48.8 g	97%

Please note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

Chicken Thighs: For a richer flavor, you can substitute chicken thighs for chicken breasts. Adjust cooking time accordingly.
Different Fruit: Experiment with different canned fruits, such as peaches or apricots, in place of the cherries.
Alcohol-Free: If you prefer to avoid alcohol, you can omit the cherry brandy and Burgundy wine. Substitute with cherry juice or grape juice for a similar flavor profile.
Spice It Up: Add a pinch of red pepper flakes to the cherry sauce for a touch of heat.
Herbs: Fresh thyme or rosemary can be added to the chicken before baking for an herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cherries instead of canned?
A: While canned cherries are recommended for their consistent sweetness and texture, you can use frozen cherries. Thaw them completely and drain off any excess liquid before using.

Q: What if I don’t have cherry brandy?
A: You can substitute another type of brandy or even a dark rum. The cherry brandy adds a distinct flavor, but other spirits will still provide the flambé effect.

Q: Can I make the cherry sauce ahead of time?
A: Yes, the cherry sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.

Q: Is it necessary to flambé the chicken?
A: No, the flambé is optional but adds a dramatic presentation and slightly enhances the flavor. If you prefer, you can simply serve the chicken with the cherry sauce without flambéing.

Q: How do I ensure the chicken breasts are juicy?
A: Avoid overcooking the chicken. Use a meat thermometer to check for doneness and remove the chicken from the oven as soon as it reaches 165°F (74°C).

Final Thoughts

Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 is more than just a recipe; it’s an experience waiting to happen. The blend of sweet and savory, the visual spectacle of the flames, and the unforgettable aroma create a truly special dish that’s perfect for a romantic dinner or any occasion that calls for a little extra flair. Don’t be intimidated by the flambé – with a few simple precautions, it’s easy to master and will surely impress your guests. So, gather your ingredients, light the candles, and prepare to create a memory that will linger long after the last flame has flickered out. Share your creations and feedback – I can’t wait to see how you make this dish your own!

Breast of Chicken Flambe With Brandied Cherry Sauce 4-2 Recipe