Jls Cognac Chicken Food

JL'S COGNAC CHICKEN

JL's Cognac Chicken image

Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta.

Provided by JLSOUKA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Yield 1

Number Of Ingredients 9

Ingredients

1 skinless, boneless chicken breast half
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried rosemary, crushed
½ teaspoon seasoning salt
½ tablespoon vegetable oil
½ cup fresh sliced mushrooms
1 cup heavy whipping cream
½ cup brandy

Steps:

Cut chicken breast into 1 inch strips. Season with garlic powder, black pepper, rosemary and seasoned salt. In a small skillet brown chicken strips in hot oil. Remove from skillet and set aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium high heat. When mushrooms appear slightly browned, add heavy cream and cognac, STIRRING CONSTANTLY so that cream does not curdle.
Reduce sauce until desired consistency is reached. Add chicken strips to skillet, stirring so that they are coated with sauce. Cover and simmer for 3 to 4 minutes or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 1379.3 calories, Carbohydrate 10.3 g, Cholesterol 394.5 mg, Fat 96.7 g, Fiber 1 g, Protein 33.6 g, SaturatedFat 56.2 g, Sodium 630 mg, Sugar 1.2 g

JL'S COGNAC CHICKEN

JL's Cognac Chicken image

Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta.

Provided by JLSOUKA

Categories Skillet Chicken Breasts

Yield 1

Number Of Ingredients 9

Ingredients

1 skinless, boneless chicken breast half
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon dried rosemary, crushed
½ teaspoon seasoning salt
½ tablespoon vegetable oil
½ cup fresh sliced mushrooms
1 cup heavy whipping cream
½ cup brandy

Steps:

Cut chicken breast into 1 inch strips. Season with garlic powder, black pepper, rosemary and seasoned salt. In a small skillet brown chicken strips in hot oil. Remove from skillet and set aside.
Add mushrooms to skillet and saute for 3 to 4 minutes over medium high heat. When mushrooms appear slightly browned, add heavy cream and cognac, STIRRING CONSTANTLY so that cream does not curdle.
Reduce sauce until desired consistency is reached. Add chicken strips to skillet, stirring so that they are coated with sauce. Cover and simmer for 3 to 4 minutes or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 1379.3 calories, Carbohydrate 10.3 g, Cholesterol 394.5 mg, Fat 96.7 g, Fiber 1 g, Protein 33.6 g, SaturatedFat 56.2 g, Sodium 630 mg, Sugar 1.2 g

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