24 oz chicken breast
1 tablespoon butter
1 chopped onion
1/2 cup sliced mushrooms
1 tablespoon all-purpose flour
2 tablespoons cognac
1 tablespoon Worcestershire sauce
1 cup ketchup
1/4 cup tomato puree
1 cup chicken broth
1/2 cup heavy cream fresh
Salt and black pepper to taste
24 oz chicken breast
1 tablespoon butter
1 chopped onion
1/2 cup sliced mushrooms
1 tablespoon all-purpose flour
2 tablespoons cognac
1 tablespoon Worcestershire sauce
1 cup ketchup
1/4 cup tomato puree
1 cup chicken broth
1/2 cup heavy cream fresh
Salt and black pepper to taste
Cut the chicken into strips and season with salt and pepper. Reserve
Melt the butter and sauté the onion until transparent
Add the chicken a little at a time and cook until browned
Add the mushrooms and cook for another minute or two
Sprinkle with flour and stir with a wooden spoon
Add the cognac and let it evaporate
Add the Worcestershire sauce, ketchup, tomato puree, and chicken broth, stirring well
Simmer on low heat for 10 minutes, then add the heavy cream
Adjust salt and pepper to taste and serve with white rice and palmito.
