Ingredients
8 boneless, skinless chicken breast halves
1 c. all-purpose flour
2 Tbsp. poultry seasoning
1 Tbsp. coarsely ground black pepper
3 Tbsp. olive oil
4 cloves fresh garlic, minced
1 Tbsp. poultry seasoning
1/2 c. brandy or Cognac
2 c. dry red wine (Bordeaux)
2 c. chicken broth
1 lb. egg noodles, if desired Directions
Preheat the oven to 325°F. Combine flour, poultry seasoning and black pepper in a wide, shallow bowl. On medium heat, preheat a 7 Qt. sauteuse until the rim of the pan is hot to the touch. Add the olive oil and heat an additional minute. Dredge each chicken breast in the flour mixture and lay in the pan. Brown the chicken on both sides. Add the remaining ingredients, cover and place in the preheated oven for approximately 1 hour or until the chicken is tender. Remove from the oven and serve over buttered noodles.