four 3 pound whole boned chicken breasts, split 1 1/2 teaspoons of ground cardamom 3 teaspoons of chervil or tarragon leaves 3 teaspoons of salt 1 teaspoon of freshly ground black pepper 1 egg 1/4 cup of milk 1 cup of fine dry bread crumbs 8 tablespoons of margarine 2 tablespoons of brandy 1/4 cup of Burgundy or a dry white wine, such as Chablis 1 1/2 cups of chicken broth 2 tablespoons of all purpose flour
Preheat oven to 350ºF. Season chicken breasts with cardamom, chervil, salt and pepper. Beat egg and milk together. Dip chicken into egg milk mixture, then coat with fine bread crumbs. Heat margarine about 4 tablespoons mat a time, until hot but not smoking. Add chicken breasts, several art a time and brown on both sides. Add additional margarine as needed until all chicken is browned. Place chicken in shallow baking dish, pour brandy, Burgundy and 1 cup of chicken broth over chicken. Bake about 30 to 40 minutes until chicken is done. Pour broth off into 1 quart saucepan. Blend smoothly 2 tablespoons of flour with 1/2 cup of chicken broth. Stir into reserved broth. Heat, stirring until boiling. Arrange chicken in serving dish, pour some gravy over chicken and serve remainder separately. Makes 4 to 8 servings
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