Burgundy Chicken Breasts
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.
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DIRECTIONS
- Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
- ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
- Flamber.
- Remove the breasts and keep warm.
- In the same pan, add the cream and mix well.
- Reduce the sauce SLOWLY on low to low-medium heat.
- Adjust the seasonings for salt and pepper.
- *Atthe last minute, add the mustard and stir to incorporate it.
- Serve over the breasts with rice or potatoes.
- NOTES.
- ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
- Never add directly from the bottle.
- To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
- It should burn out within about one minute.
- Caution- the flames can shoot pretty high.
- *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.
- ENJOY!
- with a good bottle of white wine and the rest of the cognac for dessert!
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