The plan was to do the usual chicken strips, something quick and easy.
Went into the kitchen to get it set up to go, grab a couple of eggs,
whoops. No eggs. Darn, I really didn't feel like making a production
out of dinner today.

Okay, out comes the trusty 365 Ways to Cook Chicken. There must be
something in here which calls for ingredients I have on hand, I am so
not going to the store tonight.

Well, well, what have we here under the 'Could Be Veal' chapter.
Only thing I'm missing are the shallots. Wait just a minute there,
check in my cabinet, thank you Penzeys, got my dehydrated shallots.
Otherwise I was just going to use onion, obviously. Put them in
water in the microwave, and threw this together. Was delicious.

nancy

Chicken Paillard with Lemon-Brandy Sauce
365 Ways to Cook Chicken

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
6 boneless skinless chicken breast halves, pounded to 1/4 inch thick
2 tablespoons butter
1 tablespoon vegetable oil
2 shallots, minced
2 tablespoons lemon juice
2 tablespoons brandy
2 tablespoons chopped parsley

In a shallow bowl, combine flour salt and pepper. Dredge chicken in
flour mixture to coat, shake off excess.

In a large frying pan, heat butter and oil over medium heat. Add
chicken and cook, turning, until opague throughout, about 6 minutes.
Remove and set aside. Add shallots to pan and cook until soft,
about 2 minutes. Return chicken to pan with any juices that may
have collected.

Increase heat to medium-high, add lemon juice and brandy. Ignite
carefully with a match (I just let it reduce). After flames subside,
transfer chicken and sauce to a serving platter. Sprinkle with
chopped parsley and serve.