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JL's Cognac Chicken

JLSOUKA

JLSOUKA

Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1379 kcal
  • 69%
  • Fat:
  • 96.7 g
  • 149%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 394 mg
  • 132%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Cut chicken breast into 1 inch strips. Season with garlic powder, black pepper, rosemary and seasoned salt. In a small skillet brown chicken strips in hot oil. Remove from skillet and set aside.
  2. Add mushrooms to skillet and saute for 3 to 4 minutes over medium high heat. When mushrooms appear slightly browned, add heavy cream and cognac, STIRRING CONSTANTLY so that cream does not curdle.
  3. Reduce sauce until desired consistency is reached. Add chicken strips to skillet, stirring so that they are coated with sauce. Cover and simmer for 3 to 4 minutes or until chicken is cooked through and no longer pink inside.
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Reviews

THURL
11

THURL

6/23/2003

I liked it! quick & easy

TERRILYNE
10

TERRILYNE

7/22/2003

this taste horrible. maybe i did something wrong but i did not enjoy it at all!!!

Charlie
4

Charlie

6/6/2008

I have tried this and I think the key is to flame or cook off the alcohol before adding the cream. That would be the traditional method.

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