Chicken with Cognac Sauce

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...
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Chicken Brochette Indonesian

1/2 cup finely chopped pineapple 1/2 ts grated ginger 1 TBL lime juice 2 TBL soy sauce 1 TBL sherry 1 tsp flour 1tsp softened butter Chicken breasts cut in to strips Butter for cooking Chopped peanuts Mix the first 5 ingredients. If you’re feeling brave, you can marinate the chicken in a bit of the sauce, but limit it to about 15 minutes. If you over do it, the acid in the sauce will start cooking the chicken and make it tough. Heat the sauce and finish it by stirring in the flour and softened butter. Cook until...
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Spiced Chicken and Peaches

2 TBL olive oil Chicken Salt Pepper 1 tsp Better than Boullion chicken flavor 1/2 cup hot water 1 can (16 oz) sliced peaches in extra light syrup, syrup reserved 3 TBL vinegar 1 TBL prepared mustard 1/4 tsp ground cinnamon 1/4 tsp ground allspice 1/8 tsp ground cloves In large skillet over medium high heat, heat oil. Cook chicken about 10 minutes, until brown on all sides. Drain and discard oil, sprinkle chicken with salt and pepper. In small bowl disolve Better than Boullion in water to make broth. Stir in 1/2 cup reserved peach syrup, vinegar, mustard,...
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