Breasts of Chicken with Brandy

To serve 6
3 chicken breasts, boned
salt
1-1/2 tSp. finely chopped fresh thyme (or substitute 1/2 tsp. dried thyme)
4 tbsp. butter
1/4 CUP brandy
1 cup heavy cream
1 tsp. paprika

toast points, made from 3 slices firm-textured white bread with crusts removed, halved diagonally into triangles, and sauteed in butter

fresh asparagus tips, boiled in salted water for 3 minutes or until tender, and drained

1 truffle, chopped (optional)

Skin and halve the chicken breasts and remove the wing tips but not the main wing bones. Sprinkle the chicken with salt, pepper and thyme, and dredge the halves in flour to coat them lightly. Saute the breasts in butter in a heavy skillet, adding butter as needed. Be sure the breasts are only lightly browned (not cooked through to the center). Heat the brandy, pour it over the chicken breasts, and ignite it. Add the cream, cover the skillet and simmer for 10 minutes, turning the breasts once. Add the paprika and season to taste.

Arrange the breasts on a warmed platter and surround them with toast points. Garnish with asparagus tips. Strain the sauce remaining in the skillet over the chicken and asparagus. Sprinkle the top with chopped truffle, if desired.