Serving Size : 2 Preparation Time :0:40
Categories : Main Meal Cuisine: "French Style"
12 baby onions
100 grams lardons or smoked bacon chopped
6 assorted mushrooms
2 skinless & boneless chicken breast fillets
300 milliliters red wine
300 mls good chicken stock
3 tablespoons cognac
1 large clove of garlic
1 tablespoon tomato puree
20 grams butter -- softened
4 teaspoons flour
Blanch the onions for 2 minutes in boiling water. Peel and dry.
Heat a large pan and dry fry the lardons until beginning to brown, add the onions and brown.
Add the chicken breasts to the pan and quickly brown on both sides. Pour on the cognac and ignite.
Add the wine, stock, crushed garlic, tomato puree and cover, simmer for about 12-15 minutes until the chicken is done.
Whilst the chicken is cooking saute the mushrooms quickly in butter and put to one side
Remove the chicken and vegetables from the pan when cooked and boil the sauce until it has reduced by about one third.
Blend the flour with the butter until smooth and add to the reduced sauce, stir, allowing the sauce to simmer and thicken.
Return the chicken and vegetables to the pan with the mushrooms and allow to reheat thoroughly for a few minutes.
Description:
"This is a short-cut version using boneless chicken breasts but does require a good chicken stock"
