Cognac Chicken - Chef Kip Peters, Executive Chef, South Bend Country Club

If you have an open bottle of Cognac in the house, it can help you put together a truly excellent poultry dish.  Chef Peters made the brown sauce quickly using a ready made demi-glace product we sell in the store.  The result is spectacular.

Ingredients:

6 6 oz. boneless, skinless chicken breasts, sliced or diced
1 cup Drake's coating mix
3 oz. butter or oil
2 oz. Cognac
4 large shallots, chopped
1 cup sliced mushrooms
8 oz. brown sauce
4 oz. heavy cream

Dredge chicken in Drake's mix.  Saute chicken over medium heat in butter or oil in a large skillet.  Add shallots, garlic and mushrooms.  Cook for about 3 minutes to combine the flavors.

Remove the pan from the heat, deglaze with the cognac and return the pan to the heat.  The cognac will ignite so stay clear of it until the flames subside.  Add the brown sauce and then the cream.  Cook over medium heat until chicken is done.  Serves 6.

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