So I just finished my video of the Atlantic Baking Expo 2012. It's my little video summary of what was there.
If by chance you missed it and wanted to go or just the least bit interested, click HERE!
Today was a pretty cool day. I was in class nearly burning my eyebrows off from setting a pan of brandy on fire...
(Which by the way I made some awesome Sauteed chicken with tomato brandy cream sauce. If you'd like the recipe read further :D) And who walks in but my Cake Decorating and Baking Chef instructor and a big part of why I started baking. We start talking about the Baking Expo in AC, and she tells me of a whole other expo but one geared more towards Cake Decorating. Supposedly this expo is almost 10 time better than the one I'd seen and of course I just missed it by one week, so I've got to wait til next year. I was so into what she was saying, that I completely missed the name of this expo (how that happens I don't know). BUT, I know I've got some research to do. So, if anyone knows of any other cake or baking expo's please write me and share the info.
Okay so this is a Northern Italy Chicken recipe, its finished with a great blush sauce and it only has but five ingredients so it's quick and easy.
*Sauteed Chicken breast with Tomato Brandy Cream Sauce*
6 Skinless boneless Chicken breast
1 large Shallot (small diced)
1/4 C. Brandy
1 1/2 C. Heavy Cream
1/3 C. Tomato Sauce
Oil (As needed)
Garnish: Chopped basil or a basil chiffonade if you're fancy
Preheat oven to 350.
1) Heat your skillet with a little oil until hot and sear your chicken breasts on both sides. About 4 minutes per side. Place the chicken on a sheet tray to finish cooking in the oven for about 20 min. or until an internal temperature of 165 degrees is reached.
2. While the heat is still on high, add chopped shallots and saute for two minutes. Remove your pan from the fire and CAREFULLY add brandy. Set pan back on the fire and CAREFULLY tilt to flambe. (If you don't feel comfortable, let simmer until the alcohol cooks off)
3. Add your tomato sauce to the pan and stir. Then add cream and turn down the heat. Reduce the sauce by 1/3. When chicken is done, slice on an angle into four and put onto your serving dish. Pleasantly pour your incredibly delicious sauce onto your finger lickin' chicken and garnish with fresh basil. Lastly, go to town.
~Love on a Plate~