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Breast Of Chicken Saute

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Ingredients
  Chicken breasts 6
  Cognac 1⁄3 Cup (5.33 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Flour 1 Cup (16 tbs)
  Beef consomme 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Paprika 1⁄2 Teaspoon
Directions

Skin chicken; dredge in seasoned flour.
Shake off any excess.
Melt butter in skillet.
Saute chicken until golden brown on all sides.
Remove.
Deglaze skillet with consomme.
Add Cognac and ignite.
Return chicken to pan.
Cover and simmer for 5 minutes.
Baste chicken.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken

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