Chicken Breast with Mashed Potatoes and Cognac Cream Sauce

Name: Chicken Breast with Mashed Potatoes and Cognac Cream Sauce
Yield: 4
Ingredients: 1 cup of heavy cream; 3/4 cup of butter; 1/2 cup of dry white wine; 1/3 cup of cognac; 2 tablespoons of all-purpose flour; 4 ripe potatoes peeled and cut into thin slices; 3 eggs; 2 chicken breasts without skin; Salt and black pepper to taste

1
1 cup of heavy cream
2
3/4 cup of butter
3
1/2 cup of dry white wine
4
1/3 cup of cognac
5
2 tablespoons of all-purpose flour
6
4 ripe potatoes peeled and cut into thin slices
7
3 eggs
8
2 chicken breasts without skin
9
Salt and black pepper to taste

Ingredients

1
1 cup of heavy cream
2
3/4 cup of butter
3
1/2 cup of dry white wine
4
1/3 cup of cognac
5
2 tablespoons of all-purpose flour
6
4 ripe potatoes peeled and cut into thin slices
7
3 eggs
8
2 chicken breasts without skin
9
Salt and black pepper to taste

Directions

1
In a skillet, melt half the butter over medium heat
2
Add the chicken breasts and cook until golden brown
3
Pour half the cognac into a cup and ignite it with a flame
4
Pour the flaming cognac over the chicken and let it extinguish
5
Season with salt and black pepper
6
Add the white wine and simmer for 10 minutes
7
Remove the chicken and keep warm
8
In the same skillet, sauté the potatoes in the remaining butter, sprinkling flour over them as they cook until caramelized
9
Remove the potatoes
10
Pour the remaining cognac into the skillet
11
Mix the heavy cream with eggs and add it to the cognac
12
Simmer over low heat, scraping the bottom of the skillet, until thickened
13
Slice the chicken breasts
14
Serve with the mashed potatoes and cognac cream sauce.