Burgundy Chicken Breasts

Total Time
25mins
Prep 5 mins
Cook 20 mins

This is another of the traditional recipes I learned while living in Dijon, France from my friend and neighbor, Denis. This is the original, untouched recipe from Burgundy. You and your guests will not be disappointed. Make with Turkey breasts too if you like, or any other fowl.

Directions

  1. Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
  2. ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
  3. Flamber.
  4. Remove the breasts and keep warm.
  5. In the same pan, add the cream and mix well.
  6. Reduce the sauce SLOWLY on low to low-medium heat.
  7. Adjust the seasonings for salt and pepper.
  8. *Atthe last minute, add the mustard and stir to incorporate it.
  9. Serve over the breasts with rice or potatoes.
  10. NOTES.
  11. ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
  12. Never add directly from the bottle.
  13. To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
  14. It should burn out within about one minute.
  15. Caution- the flames can shoot pretty high.
  16. *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce.
  17. ENJOY!
  18. with a good bottle of white wine and the rest of the cognac for dessert!
Most Helpful

Excellent tasting, simple to prepare and quick as well. I substituted vegetarian "chicken breasts" in place of real chicken since I am a vegetarian...turned out great. I did not have any cognac on hand so I just flambed them with brandy, great results. I also upped the dijon a tad to give it a stronger mustard flavor. Definately a repeat recipe, will make again.

Aric Ross November 03, 2004

I prepared this last evening, and I believe there is an error in the ingredients and the step by step instructions. Four ounces of butter is way too much for this quantity of chicken. I believe 4 tablespoons would be more correct. Also, the chicken should be removed from the pan before deglazing and flambeing, not after. Because of the amount of butter, I could not reduce the sauce properly until after I spooned out the excess. I might try this again, but it would not be at the top of my favorite list. Rebuttals are invited.<br/><br/><br/><br/><br/><br/><br/><br/>also,

hhnotsew April 24, 2013

Made this recipe a few nights ago. My DH and I thought it was good but not great. It had a nice flavor but I had expected more. I don't think I will make this again or if I do I will change it up a little.

BakingGuru September 09, 2007