Chicken breast with cognac herb sauce

Ingredients for 4 servings:

• 4 chicken breasts
• 4 tbsp butter
• 30 g flour
• ¼ liter instant chicken broth
• 2 glasses of sparkling wine
• 4 cl cognac
• 1 bunch of parsley
• 1 bunch of chives
• 1 bunch of lovage (preferably fresh)
• 1 pinch of nutmeg
• 1 cup crème fraîche
• 1 egg yolk
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Brown the chicken breasts in a little oil on both sides. Pour in the sparkling wine, bring to a boil briefly, then add the prepared chicken stock. Simmer with the lid on for 10-15 minutes. Remove the chicken breasts and keep warm. Thicken the stock with butter and flour (if you like, you can mix the flour with the cognac right away—a bit unconventional, but it works! Otherwise, add the cognac immediately after thickening). Add the finely chopped herbs. Season with nutmeg. Season again with chicken stock, if desired. Mix the crème fraîche with the egg yolk and add to the sauce. Do not let it boil any further! Add the chicken breasts to the sauce and heat briefly (do not boil). Serve with baguette. If you don’t like that—everyone has their own preferences and can vary it as you like! The sauce is very rich, though, and we’re satisfied with baguette. Salad can be served before or with this recipe. We prepare a lamb’s lettuce as a starter.