Burgundy Chicken Breasts

1. 1

   Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.

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   ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.

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   Flamber.

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   Remove the breasts and keep warm.

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   In the same pan, add the cream and mix well.

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   Reduce the sauce SLOWLY on low to low-medium heat.

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   Adjust the seasonings for salt and pepper.

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   *Atthe last minute, add the mustard and stir to incorporate it.

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   Serve over the breasts with rice or potatoes.

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    NOTES.

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    ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.

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    Never add directly from the bottle.

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    To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.

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    It should burn out within about one minute.

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    Caution- the flames can shoot pretty high.

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    *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.

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    ENJOY!

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    with a good bottle of white wine and the rest of the cognac for dessert!

* Per serving · 4 servings · Values may vary.

No additional tips available.