Burgundy Chicken Breasts

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 4 ounces butter
• 2 teaspoons oil
• 1 tablespoon dijon mustard (no substitutes here)
• 5 ounces creme fraiche or 5 ounces good quality sour cream
• 3/4 cup marc de bourgogne or 1 good cognac

Recipe

• 1 cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
• 2 ***deglazewith the cognac or the marc de bourgogne****, scraping up all the brown bits from the pan.
• 3 flamber.
• 4 remove the breasts and keep warm.
• 5 in the same pan, add the cream and mix well.
• 6 reduce the sauce slowly on low to low-medium heat.
• 7 adjust the seasonings for salt and pepper.
• 8 *atthe last minute, add the mustard and stir to incorporate it.
• 9 serve over the breasts with rice or potatoes.
• 10 notes.
• 11 ***whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while away from the heat source.
• 12 never add directly from the bottle.
• 13 to flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
• 14 it should burn out within about one minute.
• 15 caution- the flames can shoot pretty high.
• 16 *if mustard is cooked (dijon mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for dijon mustard in the sauce.
• 17 enjoy!
• 18 with a good bottle of wine and the rest of the cognac for dessert!