Coq an vin | TahoeDailyTribune.com
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Coq an vin

1 chicken breast, boneless/skinless

2 mushrooms

Tbsp. chopped onion, shallots



1/4 cup red wine

1/4 cup chicken stock



1 tsp. cognac

1 tsp. flour

1 tsp. sugar

Flour the chicken breast. Sear in hot pan. Discard the grease. Add the onions, chicken and mushrooms and quickly saute.

Add the red wine and sugar. Bring to a boil. Add the chicken stock. Cook for 10 minutes. Remove the breast then reduce to a shiny sauce. Finish with a pad of butter.

Serves 1


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