4 tablespoons red burgundy chopped roasted peanuts
1/4 teaspoon chervil
1 teaspoon salt
1/4 teaspoon pepper
1 -- egg
Mix together bread crumbs, cardamom, chervil, salt and pepper. Beat egg with milk. Cut chicken breasts in half and dip each piece in milk mixture and then in bread crumbs. In heavy frypan, place butter and melt over medium temperature. Add chicken and brown on both sides. Remove chicken to shallow baking dish. To frypan, add chicken stock and deglaze, scraping up bits from bottom of pan. Turn off heat and add brandy and burgundy; stir. Pour over chicken in casserole and bake in 350°F. oven about 30 minutes or until chicken is fork tender. Sprinkle with roasted peanuts
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.