Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

From Elle Magazine. I love the photo on the card. It looks delicious but I haven't tried it yet.


  1. Flatten chicken breasts slightly and season on both sides with salt and pepper.
  2. Coat the chicken lightly with flour.
  3. Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
  4. Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
  5. Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
  6. Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
  7. Serve the chicken with the rice on warmed plated; cover with the sauce.