Chicken in cognac sauce - Kyckling i konjakssås

CHICKEN IN COGNAC SAUCE
Kyckling i konjakssås

A real fine dining dish with chicken, very easy to make. The hearty sauce is made with cream and crème fraîche, flavoured with blue cheese and cognac.

4 servings

4 chicken breasts

3 tablespoons flour
¼ teaspoon dried rosemary
½ teaspoon salt
white pepper
2 tablespoons butter or margarine

Sauce:

3½ oz crumbled blue cheese
¾ cup heavy cream
¾ cup crème fraîche
¼ cup cognac
2 teaspoons fresh lemon juice

Decoration:

2 tablespoons shredded lemon peel
1/3 cup flaked almonds
3 tablespoons chopped parsley

Mix flour, rosemary, salt and pepper together. Split the chicken breasts and coat them with the flour mixture. Heat the fat in a frying pan and brown the chicken on both sides on medium heat. Transfer them to an oven-proof dish. Heat the oven to 350F.

Mix cheese, cream, crème fraîche, cognac and lemon juice, preferably in a food processor or mixer, until you have a smooth sauce. Pour this over the chicken.

Bake in the middle of the oven for 35 to 40 minutes or until the chicken is done. Sprinkle with lemon peel, almonds and parsley and serve.

Enjoy!

Bella