Lightly season the chicken breasts with salt and pepper. In a large skillet over medium heat, heat oil and brown chicken breasts on both sides. Add onions and mushrooms and stir cook until the onions soften. Transfer mixture to a shallow casserole dish and bake, uncovered, for 15 minutes.

In a small saucepan, warm the orange brandy over low heat (should be lukewarm, not hot). Take the casserole out of the oven. Pour the brandy over the chicken and vegetables and ignite it. When the flames die out, add the wine and return the casserole to the oven for another 15 minutes or until a meat thermometer inserted into the thickest piece reads 170°F (77°C).

Remove casserole from the oven. Arrange chicken and vegetables on a warm platter and keep hot. Mix butter and flour to make a paste. Stir this into the pan juices, add cream and simmer over low heat for 5 minutes until thickened. Pour sauce over chicken. Serve with wild rice and vegetables.

Makes: 4 servings

Manitoba Chicken Producers
www.chicken.mb.ca

Cabernet Couple this dish with the fruity flavours of Walnut Crest Sauvignon Blanc. Visit www.liquormartsonline.com for more information.