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BRANDIED CHICKEN BREASTS

Category:    Chicken
Yield: 4 servings
 
      4    Whole chicken                       6 tb Margarine
           -breasts,halved,skinned and       1/2 c  Dry sherry
           -boned                              4    Egg yolks
           Brandy                              2 c  Half and half
      1 ts Salt                                     Salt,pepper,nutmeg to taste
      1 ts Pepper                            1/2 c  Swiss cheese,grated
      1 ts Marjoram                          1/2 c  Buttered bread crumbs
 
  Rub breasts with brandy and let stand a few minutes. Season with salt,
  pepper and marjoram. Heat margarine and saute chicken 6 to 8 minutes on
  each side. Remove to ovenproof platter and keep warm. Add sherry to
  remaining butter in pan and simmer over low heat until liquid is reduced by
  half. Beat egg yolks into cream and add to liquid in pan, stirring
  constantly. Season with salt, pepper and nutmeg. Stir and cook until
  slightly thickened. Pour sauce over chicken breasts and sprinkle with Swiss
  cheese and crumbs. Run under broiler for a few minutes to brown topping.
  
  Serves 4.
 

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