- 1 lb boneless, skinless chicken breasts
- 1 tsp ea salt and pepper
- 2 Tbsp extra virgin olive oil
- 1 sm onion, quartered
- 2 portobello mushroom caps, sliced
- 1 cup dry white wine
- 2 Tbsp butter
- 4 Tbsp flour
- 2 Tbsp whipping cream
- 1/3 cup GranGala imported orange liqueur
Heat oven to 350 degrees.
Season the chicken with salt and pepper and brown it in large skillet with the olive oil. Add the onions and mushrooms, stirring until the onions become translucent. Add the wine, then transfer the mixture to a shallow casserole dish and bake, uncovered, for 30 minutes. Keep the skillet, with pan juices, on the stove to use later.
When the casserole is done, remove the chicken, onions and mushrooms, placing them on a warm platter.
Mix the butter and flour into a paste, add it to the pan juices, then add the cream and simmer for 5 minutes. Put sauce in a nice dish for serving.
In a small saucepan, warm the GranGala over low heat. Grab the serving platter and the liqueur, and get ready to set the place on fire. Pour the liqueur over the chicken and then ignite.