Chicken Pan Fry With Mushrooms And Cognac Sauce - Glen And Friends CookingWelcome back to our kitchen, friends! In this episode of "What's on Sale at the Supermarket," we're whipping up a delicious and budget-friendly chicken dinner. We snagged some skinless, boneless chicken breasts on sale a few weeks ago and stashed them in the freezer. Today, we're giving them a makeover with a twist.Instead of the traditional white wine cream sauce with sun-dried tomatoes, we're getting creative with some amazing ingredients we found on sale at the grocery store. This recipe is all about the method rather than strict measurements, allowing you to adapt it to what you have in your kitchen.In this video, we'll walk you through the process of creating a mouthwatering pan-fried chicken dish, perfect for any night of the week. You can follow the same method using pork chops, thin steaks, or other proteins, and customize the sauce with ingredients that suit your taste.We'll show you how to achieve that perfect, crispy exterior on the chicken while maintaining its tenderness inside. We'll also share tips on how to flambe with cognac (or brandy) to add a unique twist to your sauce.Whether you prefer mushrooms over sun-dried tomatoes or wish to experiment with different liquors, this method is versatile and adaptable. You'll be amazed at how a few simple techniques can transform basic ingredients into a gourmet meal.So, if you're looking for a quick and easy dinner idea, this recipe is just what you need. Don't forget to like, comment, and subscribe for more delicious recipes and cooking tips. Thanks for joining us, and we'll see you in the kitchen soon!Ingredients3-4 boneless skinless chicken breast60 mL (1/4 cup) flourSalt and pepper to tasteOil to pan fry2 shallots, finely chopped750 mL (3 cups) chopped mushrooms 60 mL (1/4 cup) Cognac or brandy125 mL (cup) chicken stock125 mL (cup) 35% heavy whipping creamPinch red pepper flakes2 mL ( tsp) dry mustardMethod:Mix flour, salt and pepper in a shallow dish.Coat chicken pieces in flour mixture.Heat oil in a large pan medium heat. Pan fry chicken until browned and fully cooked. Transfer chicken to a plate.To the pan add shallots; cook until starting to soften. Add the mushrooms and fry until they have lost most of their moisture and turn golden.Add Cognac and stock to pan; scraping up the fond on the bottom. Flambe!Stir in Chicken stock, red pepper flakes, mustard, and cream..Place chicken and any juices back into the pan. Simmer gently over medium heat with lid on 10-15 minutes. We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangarIf you want to send cookbooks:Glen PowellPO BOX 99900 RE 551 379RPO HARWOOD PLACEAJAXONCanadaL1S 0E9
