9 chicken breasts with with cognac sauce Recipes

portabella mushrooms, roughly chopped, shiitake mushrooms, roughly chopped, butter, shallots, roughly chopped, garlic, chopped, cognac, well-washed spinach, nutmeg, boneless skinless chicken breasts, salt and pepper, dry white wine, clarified butter, strong brown chicken broth, cognac, lemon juice, heavy cream, butter, salt and pepper

turkey breast cutlets, salt, divided, coarsely ground pepper, mustard seeds, crushed, olive oil, divided, sliced fresh mushrooms, shallot, finely chopped, garlic clove, minced, reduced-sodium chicken broth, cognac or 3 tbsp brandy, plum tomato, seeded and chopped, half-and-half cream, minced fresh basil

butter, sugar, dry white wine, orange juice, raspberry vinegar, blackberries, frozen, thawed, beef broth, chicken broth, cognac, maple syrup, duck breasts, with skin

boneless skinless chicken breasts, black pepper, cognac or 1 tbsp brandy, dijon mustard, heavy cream, butter, green onion, chopped, shallot, chopped (to sub a bit of reg. onion and a bit of garlic, chopped), mushroom, sliced

boneless skinless chicken breasts, pounded thin (1/3-inch), salt (fleur de sel), black pepper, olive oil, unsalted butter, fresh white button mushrooms, thinly sliced, cognac, dry white wine, heavy cream, french dijon mustard, dried tarragon or 1 tsp herbes de provence, crushed or 1 tbsp finely chopped fresh tarragon, snipped fresh parsley, to garnish

boneless skinless chicken breasts, poultry seasoning, fresh ground pepper, prosciutto, shredded gruyere cheese, diced cremini mushrooms, butter, divided, flour, chicken broth, dried porcini mushrooms, dry sherry or 2 tbsp cognac, sour cream, salt & freshly ground black pepper

duck breasts, skin scored, sliced shallots, cognac, dark chicken stock, foie gras , denerved, cut into small pieces and chilled well, salt and black pepper to taste, canola oil to cook, dijon mustard, juice of 1 lemon, canola oil, shredded red cabbage, sliced green scallions, salt and black pepper to taste, balsamic vinegar, chinese vinegar, canola oil, red onions, sliced, sized yukon gold potatoes, 1/4-inch slices, skin on, salt and black pepper to taste