Chicken with Cognac Cream Sauce (Serves 2)
### Chicken with Cognac Cream Sauce (Serves 2)
#### Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 2 tablespoons cognac
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
#### Instructions:
1. **Prepare the Chicken:**
- Season the chicken breasts with salt and black pepper on both sides.
2. **Cook the Chicken:**
- Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. **Make the Sauce:**
- In the same skillet, melt the butter over medium heat. Add the chopped shallot and minced garlic, and sauté until softened, about 2-3 minutes.
4. **Flambe with Cognac:**
- Remove the skillet from the heat and carefully pour in the cognac. Return the skillet to the heat and let the cognac reduce by half, scraping up any browned bits from the bottom of the pan.
5. **Add Chicken Broth and Cream:**
- Stir in the chicken broth and bring the mixture to a simmer. Let it simmer for a few minutes until slightly reduced. Then, stir in the heavy cream and continue to simmer until the sauce thickens, about 5 minutes. Season with salt and black pepper to taste.
6. **Finish and Serve:**
- Return the cooked chicken breasts to the skillet, turning them in the sauce to coat. Let them simmer in the sauce for a couple of minutes to heat through.
7. **Garnish and Serve:**
- Garnish the chicken with chopped fresh parsley. Serve hot with lemon wedges on the side for squeezing over the chicken.
This Chicken with Cognac Cream Sauce for 2 is a luxurious and flavorful dish that's perfect for a romantic dinner or a special occasion.
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