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Sauteed chicken in Cognac sauce




Source of Recipe


Christiane Heggan, Author


List of Ingredients




2 Chicken breasts (4 halves)
2 Tbsp. butter
2 Tbsp. olive oil
2 Tbsp. Cognac
2 Tbsp. heavy cream
2 Tbsp. Worcestershire sauce
1 Tbsp. minced parsley
Salt and pepper to taste



Recipe



Cut the chicken breasts in strips the size of steak fries (thick French fries). In a non-stick frying pan, heat butter and oil over medium heat (don't let it smoke). Sauté the chicken until golden brown on both sides. Add the Cognac and cook for a couple of minutes (the alcohol will evaporate leaving only the wonderful flavor).

Lower the heat, add the cream, Worcestershire sauce and the salt and pepper. Stir and cook another minute.

Transfer to a platter. Sprinkle with parsley and serve.