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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Ready In:




  • 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!

Questions & Replies

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  1. Aric Ross
    Excellent tasting, simple to prepare and quick as well. I substituted vegetarian "chicken breasts" in place of real chicken since I am a vegetarian...turned out great. I did not have any cognac on hand so I just flambed them with brandy, great results. I also upped the dijon a tad to give it a stronger mustard flavor. Definately a repeat recipe, will make again.
  2. hhnotsew
    I prepared this last evening, and I believe there is an error in the ingredients and the step by step instructions. Four ounces of butter is way too much for this quantity of chicken. I believe 4 tablespoons would be more correct. Also, the chicken should be removed from the pan before deglazing and flambeing, not after. Because of the amount of butter, I could not reduce the sauce properly until after I spooned out the excess. I might try this again, but it would not be at the top of my favorite list. Rebuttals are invited.<br/><br/><br/><br/><br/><br/><br/><br/>also,
  3. BakingGuru
    Made this recipe a few nights ago. My DH and I thought it was good but not great. It had a nice flavor but I had expected more. I don't think I will make this again or if I do I will change it up a little.
  4. MissHermes
    This was a great meal, and I will make it again!
  5. Kookaburra
    This was a truly 5 star, restaurant quality dish and very quick and easy to make. The flambeeing is explained well and not difficult if you use a long match. I DO think it was worthwhile making it with creme fraiche rather than sour cream and cognac instead of brandy - I'm sure it made all the difference. I cooked this dish for two and reduced the sauce ingredients by a third. This made enough sauce, but we both thought we could have done with more. Next time, if cooking for two again, I will make a full quantity of the sauce and, if cooking it for 4-6, I'd probably double it.


I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
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