200 g of clean chicken breast, cut into pieces
4 cloves of garlic
4 tablespoons of butter
2 tablespoons of cognac
1/2 teaspoon of salt
1/2 teaspoon of thyme
1/3 cup of heavy cream (80 ml)
Green scallion for garnish
200 g of clean chicken breast, cut into pieces
4 cloves of garlic
4 tablespoons of butter
2 tablespoons of cognac
1/2 teaspoon of salt
1/2 teaspoon of thyme
1/3 cup of heavy cream (80 ml)
Green scallion for garnish
In a medium saucepan, combine the chicken, garlic, and butter
Cook over medium heat, stirring occasionally with a wooden spoon, until golden brown (approximately 8 minutes)
Tire from the heat and reserve
In a metal pipe pan, warm the cognac over high heat until it's on fire
Pour carefully over the chicken mixture and wait for the flames to go out
Blend the flambéed mixture in a processor with the remaining ingredients to obtain a smooth paste
Transfer to a small bowl and garnish with green scallion
Serve at room temperature or chilled.
