4 chicken breasts
2 Tbsp butter
Lemon, salt, pepper
1/4 cup cognac

• Preheat oven to 350°F.
• Season the breasts with salt, pepper, and lemon.
• Fry the chicken in the hot melted butter.
• Brown on both sides quickly.
• Add cognac and flambé
• Put in oven covered with buttered waxed paper and cook for 5 to 6 minutes.
• Reserve and keep in a warm oven.

Sauce

2 Tbsp butter
1 Tbsp shallots
1-1/2 cups of tomato pulp
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup crème fraiche
Tarragon, parsley

• Melt butter and add shallots.
• Cook briefly.
• Add the pulp, the wine, the broth, cream, and tarragon.
• After the breasts of chicken are cooked, drain their juice in the sauce as well.
• Reduce for about 30 minutes or until thick.
• Pour the sauce over the chicken before serving and spread parsley on top.