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.
- 6 whole boneless skinless chicken breasts, halved
- fresh ground black pepper
- 1 cup flour
- 4 tablespoons clarified butter
- 1 cup cognac
- 7 ounces long grain white rice
- 7 ounces wild rice
- 3 tablespoons butter
- 1 1⁄3 cups heavy cream
- 1 sprig rosemary, small and leaves only
- Flatten chicken breasts slightly and season on both sides with salt and pepper.
- Coat the chicken lightly with flour.
- Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
- 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.
- 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.
- 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.
- Serve the chicken with the rice on warmed plated; cover with the sauce.