Supreme de volaille andelouse

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.


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.