Chicken with Tomato Cognac Wine Sauce and Mushrooms
Elevate your weeknight dinner with this rich and savory Chicken with Tomato Cognac Wine Sauce and Mushrooms. Tender chicken breasts are pan-seared to golden perfection and simmered in a luxurious sauce made with earthy mushrooms, fragrant garlic, and a bold blend of cognac, dry white wine, and tomato paste. Fresh thyme adds an herbal touch, while a final garnish of parsley brings a pop of brightness. This elegant yet approachable dish is as easy to make as it is impressive, with just 15 minutes of prep time and 30 minutes on the stove. Serve this flavorful creation over rice, with creamy mashed potatoes, or alongside warm, crusty bread to soak up every last drop of the velvety sauce. Perfect for dinner parties or a cozy night in, this recipe is a celebration of timeless flavors and elevated cooking techniques.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cups White mushrooms, sliced
- 3 Garlic cloves, minced
- 1 Shallot, finely chopped
- 0.25 cup Cognac
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 2 tablespoons Tomato paste
- 3 Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken breasts lightly in flour, shaking off any excess.
In a large skillet or sauté pan, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown but not fully cooked through. Remove them from the pan and set aside.
In the same pan, add the remaining butter and sauté the mushrooms until they are golden and tender, about 5-6 minutes.
Add the minced garlic and chopped shallot to the pan, cooking for 1-2 minutes until fragrant.
Carefully pour in the cognac and let it simmer for 1 minute, allowing the alcohol to cook off.
Reduce the heat to medium and stir in the white wine, chicken broth, and tomato paste. Whisk together until the tomato paste is fully incorporated.
Add the fresh thyme sprigs to the sauce and return the seared chicken breasts to the pan, nestling them into the sauce.
Cover the pan and let the chicken simmer in the sauce for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the thyme sprigs and discard.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Garnish the dish with freshly chopped parsley and serve hot. Optionally, pair with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.0 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 173 mg | 13% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
