24 oz of chicken breast
1 tablespoon of butter
1 chopped onion
1/2 cup of sliced mushrooms
1 tablespoon of all-purpose flour
2 tablespoons of cognac
1 tablespoon of English Worcestershire sauce
1 cup of ketchup
1/4 cup of tomato juice
1 cup of chicken broth
1/2 cup of fresh heavy cream
Salt and black pepper to taste
24 oz of chicken breast
1 tablespoon of butter
1 chopped onion
1/2 cup of sliced mushrooms
1 tablespoon of all-purpose flour
2 tablespoons of cognac
1 tablespoon of English Worcestershire sauce
1 cup of ketchup
1/4 cup of tomato juice
1 cup of chicken broth
1/2 cup of fresh heavy cream
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 it's translucent
Add the chicken in batches and cook until browned
Add the mushrooms and cook for a little longer
Dust with flour and stir with a wooden spoon
Add the cognac and let it simmer
Add the English Worcestershire sauce and ketchup
Mix well and add the tomato juice, chicken broth, and heavy cream
Simmer for 10 minutes and adjust salt and pepper to taste
Serve over white rice and fried potatoes.
