Italian Inn Chicken Breasts in Wine

• 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

1. In a large skillet melt 1/2 c butter.
2. Fry chicken until golden, about 5 minutes on each side.
3. Warm cognac in small saucepan.
4. Divide over chicken in skillet and ignite.
5. Heat remaining butter in 5 qt Dutch oven.
6. Saute mushrooms and onions about 10 minutes, stirring several times.
7. Add chicken, salt, pepper, bay leaf, thyme, 1 cup sauterne, and chicken broth.
8. Cover and simmer over low heat 20 minutes or until chicken is fork tender.
9. In a small bowl, make a smooth paste of cornstarch and remaining sauterne.
10. Gradually add to chicken, simmer, stirring 5 minutes.
11. Stir in heavy cream; simmer uncovered 10 minutes.
12. Remove bay leaf.
13. Serve in chafing dish or over candle warmer.

chicken breasts, butter, cognac, mushrooms, white pearl onions, salt, pepper, bay leaf, thyme, white wine, chicken broth, cornstarch, heavy cream

Taken from www.food.com/recipe/italian-inn-chicken-breasts-in-wine-236622 (may not work)