Chicken – I use boneless, skinless breasts. Use what you like.
2 TBL butter
1/3 cup white wine

Sprinkle chicken with salt and pepper. Brown chicken in 2 TBL butter.

Add 1/3 cup white wine. Cover and simmer for 15 minutes. Add water if needed. When cooked, remove from pan, cover, and keep warm.

Deglaze pan.

Cognac sauce

1 cup chicken broth – hint: substitute 1/2 cup hot water mixed with 1 teaspoon Better than Bouillon chicken flavor to save time reducing the liquid

1/3 cup white wine
1 TBL butter
2 tsp flour
2/3 cup heavy cream
2 TBL cognac
White pepper

Add wine and chicken broth to pan. Bring to boil and reduce to 1/2 cup.

Mix butter and flour to form paste. Whisk in to broth.

Bring to boil. Add cream and reduce to thicken.

Add cognac and salt and pepper to taste. Serve sauce over chicken.