Chicken Cognac
Chicken with Cognac (aka Drunken Chicken Cognac)
Chicken Cognac
Prep time
Cook time
Total time
Author: Maryann Ridini Spencer
Recipe type: Chicken
Serves: 4
Ingredients
- 4 Skinless, Boneless Chicken breasts
- ½ c. flour
- ¼ c. fresh tarragon
- 4 T. salted butter
- ½ c. Cognac
- 1 c. chicken broth
- ¼ c. freshly squeezed lemon juice
- 4 T. Dijon mustard
Instructions
- Cut chicken breasts in half.
- Place pieces of chicken on a long piece of wax paper. Place another piece of wax paper on top.
- Pound chicken pieces with a wooden mallet until chicken pieces are thin. Set aside.
- In a bowl, add in flour.
- Lightly dredge chicken breasts in flour so that both sides of each piece are coated.
- Set chicken covered in flour aside on a plate.
- On the stovetop in a skillet over medium heat, melt butter.
- Add in the chicken breasts and sauté until lightly browned.
- Pour Cognac over the chicken and ignite, shaking the pan until the flame subside.
- In the pan, add in chicken broth, mustard, lemon juice and tarragon. Stir gently.
- Cover the skillet, reducing the heat to low and simmer for 8-10 minutes.
©2010 – Maryann Ridini Spencer Google+
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