Chicken Breast Dijon Flamed In Cognac Sauce

• 8 ounces boneless skinless chicken breasts
• 1 pinch black pepper
• 1 tablespoon cognac or 1 tablespoon brandy
• 1 tablespoon Dijon mustard
• 1/4 cup heavy cream
• 3 ounces butter
• 1 green onion, chopped
• 1 shallot, chopped (to sub a bit of reg. onion and a bit of garlic, chopped)
• 1 large mushroom, sliced

1. Slightly pound breast to make it thinner.
2. Sprinkle pepper on one side.
3. Saute in melted butter til done.
4. Addd cognac and flame carefully.
5. When flames die out, remove breast and keep warm.
6. Saute shallot and green onion for 1 minute.
7. Add cream and mustard and stir and cook for about 30 seconds.
8. Place cooked breast on plate and spoon over sauce.
9. Garnish with sliced fresh mushroom.

chicken breasts, black pepper, cognac, mustard, heavy cream, butter, green onion, shallot, mushroom

Taken from www.food.com/recipe/chicken-breast-dijon-flamed-in-cognac-sauce-90551 (may not work)