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Categories:
chicken breasts butter cognac mushrooms white pearl onions salt pepper bay leaf thyme white wine chicken broth cornstarch heavy cream
Viewed: 30 - Published at: 5 years agoIngredients
- 6 chicken breasts
- 1 cup butter
- 14 cup cognac
- 1 14 lbs fresh mushrooms
- 2 12 lbs white pearl onions
- 34 teaspoon salt
- 12 teaspoon pepper
- 1 bay leaf
- 18 teaspoon dried thyme
- 1 14 cups sauterne white wine
- 6 ounces chicken broth, undiluted
- 14 cup cornstarch
- 1 14 cups heavy cream
Method
- In a large skillet melt 1/2 c butter.
- Fry chicken until golden, about 5 minutes on each side.
- Warm cognac in small saucepan.
- Divide over chicken in skillet and ignite.
- Heat remaining butter in 5 qt Dutch oven.
- Saute mushrooms and onions about 10 minutes, stirring several times.
- Add chicken, salt, pepper, bay leaf, thyme, 1 cup sauterne, and chicken broth.
- Cover and simmer over low heat 20 minutes or until chicken is fork tender.
- In a small bowl, make a smooth paste of cornstarch and remaining sauterne.
- Gradually add to chicken, simmer, stirring 5 minutes.
- Stir in heavy cream; simmer uncovered 10 minutes.
- Remove bay leaf.
- Serve in chafing dish or over candle warmer.
