2 chicken breasts of 1 kg
2 tablespoons (chopped) of salt
pepper to taste
1 can of mushrooms
6 tablespoons of butter or margarine
3/4 cup of grated onion
1 cup of dry white wine
1 cup of chicken broth
1 minced garlic clove
2 sprigs of parsley, chopped
1/2 cup of heavy cream
3 tablespoons of all-purpose flour
1/2 cup of chopped fresh thyme
2 tablespoons of cognac
2 chicken breasts of 1 kg
2 tablespoons (chopped) of salt
pepper to taste
1 can of mushrooms
6 tablespoons of butter or margarine
3/4 cup of grated onion
1 cup of dry white wine
1 cup of chicken broth
1 minced garlic clove
2 sprigs of parsley, chopped
1/2 cup of heavy cream
3 tablespoons of all-purpose flour
1/2 cup of chopped fresh thyme
2 tablespoons of cognac
Sprinkle the chicken with salt and pepper
Reserve the mushroom liquid
In a large skillet, melt 1/4 cup of butter over medium heat
Add the chicken and cook for 10 minutes, flipping halfway through
Add the wine, broth, mushroom liquid, garlic, parsley, and thyme
Bring to a simmer
Cook for 45 minutes or until the chicken is tender
Remove from heat
Warm a serving dish by placing it in the oven
Add the chicken and keep warm
Melt 1 tablespoon of butter with the flour; add to the sauce that has formed in the skillet
Simmer until thickened, then add the heavy cream and cognac
Simmer for an additional 3 minutes
Strain the sauce through a fine-mesh sieve into a bowl
Pour over the chicken
Fry the reserved mushrooms in 1 tablespoon of butter for 5 minutes
Use to garnish the dish
Serve 6 portions.
