Chicken Breasts Luciana

• 6 whole boneless skinless chicken breasts, halved
• salt
• fresh ground black pepper
• 1 cup flour
• 4 tablespoons clarified butter
• 1 cup cognac
• 7 ounces long grain white rice
• 7 ounces wild rice
• 3 tablespoons butter
• 1 1/3 cups heavy cream
• 1 sprig rosemary, small and leaves only

1. Flatten chicken breasts slightly and season on both sides with salt and pepper.
2. Coat the chicken lightly with flour.
3. Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
4. Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
5. Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
6. Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
7. Serve the chicken with the rice on warmed plated; cover with the sauce.

chicken breasts, salt, fresh ground black pepper, flour, butter, cognac, long grain white rice, wild rice, butter, heavy cream, rosemary

Taken from www.food.com/recipe/chicken-breasts-luciana-138099 (may not work)