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DutchRICE WITH FLAMED CHICKEN AND CALVADOS CREAM SAUCE

This dish is very simple and easy to prepare.
On the picture: The flamed chicken with Calvados cream sauce and rice, served with sugarsnap peas and red bell pepper.

Another Happy Chief Cook's Original.

The flamed chicken with Calvados cream sauce and rice, served with sugarsnap peas and red bell pepper. This dish is very simple and easy to prepare.

Servings: 2.
Preparation time: 25 minutes.

Ingredients:

2 chicken fillets (7 oz.),
1 red Bell pepper (9 oz. thinly sliced),
4 oz. mushrooms (sliced),
7 oz. sugarsnap peas,
2 spring onions (shredded),
3 cups rice,
2 1/2 oz. Calvados apple brandy,
1 1/3 oz. Calvados apple brandy,
14 oz. whipping cream,
2 oz. genuine butter,
3 tablespoons olive oil,
chicken herbs,
freshly ground four seasons pepper,
sea salt.

Directions:

Boil the rice according to instructions.

Cut the chicken fillets horizontally and season them with the herbs and sea salt.

Add the butter along with a tablespoon of olive oil into a wok.
Turn up the heat and stir-fry the mushrooms until the edges turn brown.

Turn off the hood! *

Pour 1 1/3 oz. of Calvados apple brandy onto the mushrooms and light it.
Flambé the mushrooms until it self extinguishes.
Toss several times.

Take the mushrooms from the wok and save them for later use.
Let the moisture remain inside the pan.

Add a tablespoon of olive oil to the moisture and place the wok on medium heat.

Put the chicken fillets into the pan and bake on both sides until they start to turn brownish.

Turn off the hood! *

Pour half a glass of Calvados apple brandy onto the chicken fillets and light it.
Flambé the chicken fillets until they self extinguish.

As soon as the flames have extinguished, take the chicken fillets from the wok and place them onto preheated plates.

Now turn up the heat and add the moisture and whipping cream and boil whilst stirring.
The minute it reaches its boiling point; reduce to medium heat.

Next, add the mushrooms along with some sea salt and four seasons pepper.

Let the cream sauce thicken, but continue stirring, while seasoning it to taste with sea salt and four seasons pepper.

In the meantime, bake the sugarsnap peas and Bell pepper with a tablespoon of olive oil on medium heat, until the peas are al dente.
Again, season to taste with some salt and pepper.

Serve the flamed chicken along with the vegetables and rice.
Pour some of the Calvados cream sauce onto the chicken and serve the sauce on the side.

The dish is now ready to be served.

* If you do not turn off the range hood while flaming there is a reasonable chance for flames to get caught in the upward draft caused by the hood, and thus cause a fire.

Enjoy!

A Happy Chief Cook's original. Added March 1, 2009