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  Added: Nov 08, 2007  •  Visited (1283)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Chicken Breasts Soubise
What You Need:
  • 4 halves of chicken breasts
  • 1 cup water
  • 2 teaspoons chicken bouillon (or 2 cubes)
  • 3 tablespoons butter
  • 2 medium onions
  • 2 tablespoons butter
  • 2 tablespoons cognac or brandy
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1½ tablespoons flour
  • 3 tablespoons heavy cream

  • How To Cook:
    1. Skin and bone the chicken breasts, or have your meat man do it for you. Put the chicken breasts in a large covered casserole along with the water, bouillon, and the 3 tablespoons of butter.

    2. Cook, covered, until tender, turning over once. (This takes about 20 minutes.) Set aside.

    3. Peel and thinly slice the onions. Put the onions, the 2 tablespoons butter, and the cognac in a small covered casserole.

    4. Cook, covered, for 10 minutes, stirring several times. Stir in the flour.

    5. Measure ¾ cup of the broth from the chicken and stir it in. Cook, covered, stirring several times, for 5 minutes more. Puree in a blender, food mill, or sieve.

    6. Add the cream, salt, and pepper. Put the chicken into the casserole and cover with the sauce. Heat until thoroughly hot.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Dairy » Cream
    Dish » Stew

     





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