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JL's Cognac Chicken

Rated as 2.71 out of 5 Stars

"Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta."
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servings 1379
Original recipe yields 1 servings (1 serving)


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  1. Cut chicken breast into 1 inch strips. Season with garlic powder, black pepper, rosemary and seasoned salt. In a small skillet brown chicken strips in hot oil. Remove from skillet and set aside.
  2. Add mushrooms to skillet and saute for 3 to 4 minutes over medium high heat. When mushrooms appear slightly browned, add heavy cream and cognac, STIRRING CONSTANTLY so that cream does not curdle.
  3. Reduce sauce until desired consistency is reached. Add chicken strips to skillet, stirring so that they are coated with sauce. Cover and simmer for 3 to 4 minutes or until chicken is cooked through and no longer pink inside.

Nutrition Facts

Per Serving: 1379 calories; 96.7 10.3 33.6 394 630 Full nutrition

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Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

I liked it! quick & easy

Most helpful critical review

this taste horrible. maybe i did something wrong but i did not enjoy it at all!!!

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Most positive
Least positive

I liked it! quick & easy

this taste horrible. maybe i did something wrong but i did not enjoy it at all!!!

I have tried this and I think the key is to flame or cook off the alcohol before adding the cream. That would be the traditional method.

I tried this recipe, and did not care for it. The brandy flavor was overpowering, and it in no way enhanced the flavor of the other ingedients. The seasoning salt made it way too salty. We were ...

This recipe was very tasty and easy. It takes patience to ensure the right consistency of the cream (not enough time makes it runny as mentioned by another cook) but it is very yummy when made ...

first of all, in the ingredients it says brandy, not cognac. secondly, this needed a little pickmeup.. sorry to say. After my changes adding chicken broth, twice the creme and cognac, paprika an...

Once I fried the chicken strip I set them aside, poured cognac and flame them, once the flame was out I incorporate them into the mushroom sauce