Burgundy Chicken Breasts

Recipe by TJW2725
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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