Chicken Breast Dijon Flamed in Cognac Sauce

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READY IN: 25mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slightly pound breast to make it thinner.
  • Sprinkle pepper on one side.
  • Sauté in melted butter til done.
  • Addd cognac and flame carefully.
  • When flames die out, remove breast and keep warm.
  • Sauté shallot and green onion for 1 minute.
  • Add cream and mustard and stir and cook for about 30 seconds.
  • Place cooked breast on plate and spoon over sauce.
  • Garnish with sliced fresh mushroom.
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