JL's Cognac Chicken

5 Reviews

“Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta.” - by JLSOUKA

Ingredients

1 skinless, boneless chicken breast half
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon seasoning salt
1/2 tablespoon vegetable oil
1/2 cup fresh sliced mushrooms
1 cup heavy whipping cream
1/2 cup brandy

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Directions

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.
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.
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.

Nutrition

Amount Per Serving (1 total)

Calories
1379 cal
69%

Fat
96.7 g
149%

Carbs
10.3 g
3%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

THURL

Jun. 23, 2003

"I liked it! quick & easy..." See more"

TERRILYNE

Jul. 22, 2003

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

Charlie

Jun. 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. ..." See more"

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