Chicken Breast Yvonne - cooking recipe

Ingredients

6 boneless chicken breasts
salt
fresh black pepper
1 c. flour
4 Tbsp. clarified butter
1 c. cognac or brandy
1/2 c. water
3 Tbsp. butter
1 1/2 c. heavy cream
1 small rosemary sprig (leaves only or 1/2 tsp. dried rosemary

Preparation

Skin and halve the chicken breasts.
Flatten them slightly. Season both sides with salt and pepper.
Coat the chicken lightly with flour.
Heat the clarified butter in a large skillet; add the chicken (in 2 batches) and saute 3 to 4 minutes.
Stir in 1/2 cup of water and the cognac; season with salt and pepper.
Bring the mixture to a boil; cover and simmer over low heat for 20 minutes.