Recipe by BecR
The French really know how to do their chicken---quick, easy, and elegant--this dish is very simple to put together and impressive served to company, or for that special romantic candlelight dinner for two! Wonderful served with seasonal greens or a tossed salad, and Gratin Dauphinois - Potatoes Baked in Cream Gratin Dauphinois - Classic French Potatoes Baked in Cream.
Top Review by "katrina33"
This recipe was outstanding. Everyone enjoyed, even my picky husband. The only change I made was that I doubled the Cognac Dijon Sauce. I will definitely make again. Thank you for the recipe
- 4 boneless skinless chicken breasts, pounded thin (1/3-inch)
- 1⁄2 teaspoon salt (fleur de sel)
- 1⁄2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces fresh white button mushrooms, thinly sliced
- 2 tablespoons cognac
- 1⁄4 cup dry white wine
- 1⁄2 cup heavy cream
- 2 tablespoons French Dijon mustard
- 1 teaspoon dried tarragon or 1 teaspoon herbes de provence, crushed or 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon snipped fresh parsley, to garnish
Directions See How It's Made
- Season the chicken with the salt and pepper.
- Heat the olive oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until cooked through, turning once (about 5 minutes total time). Transfer to a plate, cover with foil and keep warm.
- Add the Cognac and the wine to the pan and deglaze, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
- With a slotted spoon, remove the mushrooms to the plate of chicken, and keep warm.
- Whisk in the cream, mustard and tarragon to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine.
- Serve the chicken topped with the mushrooms and wine sauce, garnish with the snipped parsley. Wonderful served with a tossed salad and Potatoes Dauphinoise (recipe #359440).