Chicken Paillards with Mushroom Meukow Sauce

Sometimes you have dark chicken, sometimes you have light but last night we had Oregon grown chicken breasts pounded into a paillard, flavored with tarragon and sauced with a cognac mushroom mixture. The Big Guy said "this is the best dish you've ever cooked". Are you wondering what made it the "best"?

It could have been the double gin martini extra dry or it could have been that he figured he needed to make some points after taking me on a very winding road up into the wilds of the Siletz river, to check out houses on stilts but personally I think it might have been the cognac.

Hey, I don't usually cook with the really great stuff because I mean, why would you, but this particular VS brand of the panther (Meukow Cognac) is absolutely not be be believed. Just so you know how darn good it is, we're ordering a case of it to take with us and I live and breathe with the most frugal of the frugalists.

Anyway the paillards are absolutely delish served on a bed of pasta dressed with a little butter and parmesan cheese. If you do nothing and I mean nothing else, put them on your menu PDQ because not only is it quick to make, but the mushroom sauce is fabulous darlings. Absolutely fabulous!

Chicken Scallops (Paillards) with Mushroom Cognac Sauce (an original from JBug’s Kitchen)

2 skinless, boneless chicken breasts

Salt and pepper

1/4 teaspoon garlic powder

1/2 teaspoon dried tarragon

2 tablespoons all-purpose flour

2 tablespoons butter, plus 2 more

1 tablespoon vegetable oil

8 ounces mushrooms, sliced

1/2 medium onion, chopped

3 tablespoons cognac

1/2 cup heavy cream

Preheat oven to 350. Butterfly chicken breasts and pound between 2 sheets of plastic wrap to a half inch thickness. Sprinkle evenly with salt, pepper, garlic and tarragon and flour on both sides. Heat butter and oil in a large sauté pan over medium high heat and cook chicken paillards until browned well on both sides – approximately 2 minutes per side. Place on a sheet pan and hold in oven while sauce is cooking. Add remaining 2 tablespoons butter to the sauté pan and when melted, add mushrooms and onion. Cook until onion is soft and mushrooms start to brown – about 5 minutes. Add cognac and stir well to incorporate into mushrooms, then add heavy cream. Heat to bubbling hot. Serve sauce over chicken paillards. Garnish with freshly grated parmesan cheese. Download Chicken Scallops (Paillards) with Mushroom Cognac Sauce

 

 

 

Comments

[Lea]

I have never heard of that cognac - will have to check it out! That looked lovely - will have to make this for my sweet William - but over rice, of course - that Colombian, turning Cajun! It is so cute - he calls me "Callais" hehehehehe

[June]

Lea - we hadn't heard of it either but couldn't resist the bottle. The contents are amazing - doesn't have that breathtaking bite of Courvoisier and it is smooth, smooth, smooth. Your sweet William has fabulous taste by the way!

[Lorraine]

Can I get that cognac here? That sauce has my taste buds jumping and I can't wait to try this at home!

[June]

Lorraine - the liquor store across 101 from Fred Meyer's in Newport. It's the bomb!

[Mary from Apron Strings & Wedding Rings]

Morning June... I have an idea that it wasn't the double gin martini extra dry. This one looks truly amazing and something I would expect from the best of restaurants! Mmmmmm! - HUGS, Mary L.

[June]

Thanks Mary! It was the perfect meal at the perfect moment.