Chicken Breast in Cream by Dad

A flavorful chicken breast dish with a creamy sauce

preptime10 min
cooktime20 min
servings4-8 servings
Ingredients

Ingredients:

  • 4-8 chicken breasts, boneless and skinless

  • Salt and black pepper, to taste

  • 1 tbsp oil (for frying)

  • 60ml cognac or whiskey (for flambéing)

  • 300ml cream (adjust for desired sauce thickness)

Preparation

Preparation:

  1. Generously season the chicken breasts on both sides with salt and pepper

  2. Heat a pan over medium heat and add a small amount of oil to prevent sticking

  3. Sear the chicken breasts on one side for 2-3 minutes, until golden, then season the other side and flip

  4. Once both sides are seared but the chicken is not fully cooked, pour a small amount of cognac or whiskey into the pan and carefully flambé (ignite) the alcohol

  5. Move the pan gently to help the alcohol evaporate completely

  6. Once the flames die down, pour in the cream, ensuring it covers the chicken, and bring to a simmer

  7. Cover the pan and let the chicken simmer for 10-15 minutes, until fully cooked and the sauce has thickened

Notes

Notes:

  • For a stronger whiskey flavor, flambé a small amount twice rather than using too much at once

  • Adjust the amount of cream based on how much sauce you prefer. It will reduce as it cooks

Turkish Börek

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