INGREDIENTS

  • 2 Boneless Chicken Breasts
  • 3 TBSP Olive Oil
  • 1/4 Cup Unsalted Butter
  • 5 Sliced Shallots
  • Salt to taste
  • 5 Smashed Garlic Cloves
  • 1/3 Cup Cognac – to be flamed
  • 3 Tomatoes
  • A Splash of Balsamic Vinegar

 

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DIRECTIONS

  • Heat Olive Oil over medium heat
  • Season Chicken with Salt and Pepper
  • Brown Chicken Breasts until lightly brown
  • Add Shallots
  • Add Tomatoes
  • Add Smashed Garlic Gloves
  • Once Tomatoes have softened and Chicken has cooked for 10 Minutes, flame Cognac
  • Add Cognac to saude
  • Splash a touch of Balsamic Vinegar
  • Serve over brown or white rice