|Chicken breast cutlets||1⁄2 Pound|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Butter||1 1⁄2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
1. Season chicken with salt, then pat on pepper. In a large frying pan, melt butter over medium-high heat. Add chicken and cook, turning once or twice, until white throughout, about 5 minutes.
2. Add shallots and cook, stirring, until softened, 1 to 2 minutes. Stir in mustard and Worcestershire sauce. Remove frying pan from heat and pour Cognac over. Carefully ignite Cognac. Spoon flaming sauce over chicken until flames subside. Sprinkle with parsley and serve from frying pan