Chicken strips in a cognac cream sauce with mushrooms and rosemary over pasta.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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

1379 calories; 96.7 g total fat; 395 mg cholesterol; 630 mg sodium. 10.3 g carbohydrates; 33.6 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/23/2003
I liked it! quick & easy Read More
(12)

Most helpful critical review

Rating: 1 stars
07/22/2003
this taste horrible. maybe i did something wrong but i did not enjoy it at all!!! Read More
(10)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
06/23/2003
I liked it! quick & easy Read More
(12)
Rating: 4 stars
06/23/2003
I liked it! quick & easy Read More
(12)
Rating: 1 stars
07/22/2003
this taste horrible. maybe i did something wrong but i did not enjoy it at all!!! Read More
(10)
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Rating: 3 stars
06/06/2008
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. Read More
(6)
Rating: 1 stars
02/04/2008
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 looking for a good cognac sauce but this was terrible! Read More
(3)
Rating: 2 stars
02/17/2008
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 right! I am looking forward to making this recipe again for my friends! UPDATE: I made this again and everyone complained that the cognac over powered the chicken. The consistency of the sauce was just right but I guess I won't make this one again. Read More
(3)
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Rating: 5 stars
11/23/2016
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 Read More
Rating: 3 stars
09/19/2018
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 and brown sugar to taste this really came out well. Read More