Chicken Breast With Cognac Sauce

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Boneless chicken breast with double reduction sauce with shear lotta, garlic, cognac and chicken broth. Finished with lemon peel, creme fraiche and Parmesan cheese. What are you most proud of? Feeling in control so the sauce What advice would you give someone starting this project? Be adventurous

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