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This was a favorite of President Jimmy Carter's mother.
4 de-boned chicken breasts
Cardamom
Chervil
Salt and pepper
1 egg
1/4 cup milk
Fine bread crumbs
Butter or margarine
2 ounce brandy
4 tablespoons Burgundy
2 cups chicken stock
Season chicken breasts with cardamom, chervil, salt and pepper. Beat egg and milk together. Dip chicken breasts into egg mixture, then into bread crumbs. Brown chicken on both sides in butter until tender. Place chicken in baking dish large enough to hold it in one layer. Pour the following over chicken: brandy, Burgundy and chicken stock. Bake at 350 degrees F until tender and done.
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