Chicken and Mushrooms in a Creamy Dijon Cognac Sauce
This dish is quick and easy to prepare but elegant and impressive when served at a dinner party. Friends of ours, Kim and Trevor, brought me back some Herbes de Provence from France recently, they are so fresh and fragrant compared to the store bought here in Canada. The flavor is fantastic in this sauce. I think this sauce would also work well with either pork or beef tenderloin, it’s quite versatile.
Here is another link to a great cognac sauce I made recently, I served it with my beef tenderloin roast.
Serves: 4
Ingredients:
- 4 boneless skinless chicken breasts, pounded thin ( 1/3-inch) and 1/2 cup of flour for dredging
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons oil
- 4 tablespoon unsalted butter
- 2 cups fresh white button mushrooms, thinly sliced
- 4 tablespoons cognac
- 1/3 cup dry white wine
- 1 cup heavy cream
- 4 tablespoons Dijon mustard
- 2 teaspoons dried tarragon or 2 teaspoons Herbes de Provence , crushed or 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons chopped fresh parsley, to garnish
Directions:
- Add the salt and pepper to the 1/2 cup of flour. Mix in well. Coat pounded chicken breasts in the flour mixture.
- Heat the oil and the butter in a large frying pan over medium-high heat. Add the chicken and saute until light brown on both sides and cooked through, this will take about 5 minutes each side. Transfer to a plate and keep warm.
- Turn the heat down to medium low and add the Cognac and the white wine Deglazing the pan, stirring to scrape up the brown bits. Now add the sliced mushrooms and saute for about 5 minutes until the mushrooms begin to soften and the sauce is reduced by half.
- Whisk in the cream, mustard and tarragon or Herbes de Provence to the sauce and cook, continuing to whisk, about 2 minutes until thickened. Pour any juices that have accumulated on the plate into the sauce and whisk to combine. If you find the sauce a little thick just add a little chicken broth. Season with salt and pepper.
- Serve the chicken topped with the mushroom cognac sauce, garnish with the parsley.
