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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Elle Magazine. I love the photo on the card. It looks delicious but I haven't tried it yet. Ingredients:
6 whole boneless skinless chicken breasts, halved |
salt |
fresh ground black pepper |
1 cup flour |
4 tablespoons clarified butter |
1 cup cognac |
7 ounces long grain white rice |
7 ounces wild rice |
3 tablespoons butter |
1 1/3 cups heavy cream |
1 sprig rosemary, small and leaves only |
Directions:
1. Flatten chicken breasts slightly and season on both sides with salt and pepper.
2. Coat the chicken lightly with flour.
3. Heat the clarified butter in a large skillet: all the chicken (in 2 batches) and saute for 3-4 minutes per side.
4. Stir in 1/2 cup of water and the cognac; season with salt and pepper. Bring the mixture to a boil and cover and simmer over low heat for 20 minutes.
5. Meanwhile cook the white rice and the wild rice separately in boiling salted water. Drain the rices; place them in 1 bowl and toss with butter. Cover and keep warm.
6. Remove the chicken from the skillet. Deglaze the pan with cream and stir in the rosemary. Bring the liquid to a boil; add the chicken and simmer until hot.
7. Serve the chicken with the rice on warmed plated; cover with the sauce.
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