BREAST OF CHICKEN IN BRANDY AND WHITE WINE SAUCE

Ingredients :

6 chicken breasts cut in medium-size pieces

1 cup flour

1 ½ cup dry white wine

1 ½ cup brown beef stock

2 white onions, finely chopped

10 ½ oz (300 g) mushrooms, cut in slices

1 tablespoon butter

1 tablespoon vegetable oil

1 cup brandy

1 cup heavy cream

2 tablespoons tarragon

Flour

Salt

Pepper

Preparation:

Dredge chicken pieces in flour and sear them in a hot skillet until golden.

Sauté onion with mushrooms in butter and oil. Add brandy and bring to a boil for 5 minutes or until alcohol evaporates.

Add wine and reduce. Add beef stock, chicken and cream. Cook until chicken is tender and sauce thickens.

Serve with rice, potato gratin or purée.

6 servings

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