Pollo al Cognac with Mushroom Sauce

Ingredients

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 250g (8.8 oz) mushrooms, sliced 250g (8.8 oz) mushrooms, sliced
• 1/4 cup (60ml) cognac 1/4 cup (60ml) cognac
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 7g (Sugar: 3g)
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper.
2. 2.
   Heat the olive oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken breasts to the skillet and cook until golden brown on both sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.
5. 5.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
6. 6.
   Pour in the cognac and let it simmer for a minute to cook off the alcohol.
7. 7.
   Add the chicken broth and dried thyme to the skillet. Bring to a simmer.
8. 8.
   Return the chicken breasts to the skillet and simmer for about 10 minutes, or until the chicken is cooked through.
9. 9.
   Remove the chicken from the skillet and set aside.
10. 10.
    Stir in the heavy cream and let the sauce simmer for a few minutes until it thickens slightly.
11. 11.
    Season the sauce with salt and pepper to taste.
12. 12.
    Return the chicken to the skillet and coat it with the creamy mushroom sauce.
13. 13.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Cook until the internal temperature reaches 165°F (74°C).
• Cognac — Use a good-quality cognac for the best flavor. If you prefer not to use alcohol, you can substitute it with chicken broth.
• Mushrooms — Choose fresh mushrooms and slice them evenly for even cooking. You can use a variety of mushrooms such as cremini, button, or shiitake for added depth of flavor.

Tips & Tricks

• For a lighter version, you can use half-and-half or milk instead of heavy cream.
• Add a splash of lemon juice to the sauce for a hint of brightness.
• Serve the Pollo al Cognac with crusty bread to soak up the delicious sauce.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the simmering sauce.
• Experiment with different herbs like rosemary or sage to customize the flavor profile.

Serving advice

Serve the Pollo al Cognac with a side of pasta, such as fettuccine or linguine, to soak up the creamy mushroom sauce. Alternatively, it pairs well with roasted potatoes or steamed vegetables for a lighter option. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the chicken breasts on a serving platter and spoon the creamy mushroom sauce over the top. Sprinkle with fresh parsley for an elegant touch. Serve with the suggested side dishes and enjoy!