How to make it

  • Butterfly the chicken breasts (hold the chicken breast down with the heel of your hand and carefully slice it -- the chicken breast, not your hand -- nearly in half; then sort of unfold it as if you were opening a book)
  • Place a sheet of plastic wrap over the butterflied chicken breast and pound it with a mallet until it is about 1/4 inch thick
  • Season the flattened, butterflied chicken breasts with salt and pepper.
  • Add 1/2 Tbsp butter to a sauté pan and heat until foaming subsides.
  • Sauté each chicken breast until it is just turning brown (about 1 or 2 minutes) -- don't overdo it, since they will go back into the pan later to finish cooking. And don't crowd them in the pan -- if you have to brown them in batches, no problem.
  • Keep the chicken breasts warm as you prepare the sauce.
  • In the same pan, add the shallots and cook for a minute (you may need to add another Tbsp of butter).
  • Add the cleaned, sliced mushrooms and cook until they are lightly browned.
  • Take the pan off the heat and add the Cognac. DON'T do this while the pan is still over the heat -- definitely not a good idea.
  • Return the pan to the heat and let the alcohol cook off.
  • Add the white wine to the pan and continue cooking over moderate heat until the liquid reduces by at least one-half.
  • Whisk in the mustard and cook for one minute.
  • Add the chicken stock and bring to a simmer -- cook until the liquid reduces and starts to thicken.
  • If any juices have accumulated around the chicken you are keeping warm, pour these juices into the pan.
  • Add the cream and bring the mixture to a boil.
  • When the sauce reaches the degree of thickness you like, lower the heat and add the chicken.
  • Bring the pan up to temperature and serve, garnishing just before serving with chopped chives.

Reviews & Comments 4

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    " It was excellent "
    suestonebender ate it and said...
    This sounds absolutely lovely!
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    " It was excellent "
    mystic_river1 ate it and said...
    This got rave reviews from my guys and gal.TY
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  • krumkake 12 years ago
    The flavors sound wonderful - this will definitely jazz up the boring chicken dish. Thanks!
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  • shirleyoma 12 years ago
    Oh this sounds so good!!! thank you for the post!
    Was this review helpful? Yes Flag

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