Chicken Burgundy Breasts
Ingredients:
- 6 boneless skinless chicken breasts
- 4 ounces butter
- 2 teaspoons oil
- 1 tablespoon Dijon mustard (NO SUBSTITUTES HERE)
- 5 ounces creme fraiche or 5 ounces good quality sour cream
- 3/4 cup marc de bourgogne or 1 good cognac
- 1 Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
- 2 ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
- 3 Flamber.
- 4 Remove the breasts and keep warm.
- 5 In the same pan, add the cream and mix well.
- 6 Reduce the sauce SLOWLY on low to low-medium heat.
- 7 Adjust the seasonings for salt and pepper.
- 8 *Atthe last minute, add the mustard and stir to incorporate it.
- 9 Serve over the breasts with rice or potatoes.
- 10 NOTES.
- 11 ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
- 12 Never add directly from the bottle.
- 13 To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
- 14 It should burn out within about one minute.
- 15 Caution- the flames can shoot pretty high.
- 16 *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce.
- 17 ENJOY!
- 18 with a good bottle of white wine and the rest of the cognac for dessert!
No comments:
Post a Comment