Chicken Breast Tenders in French Cream

This quick-to-make recipe smelled and tasted so heavenly while Joseph was cooking it, I could have sworn the sauce had mushrooms or truffles in it. Turns out the recipe that inspired him really did have those ingredients! ??? Something metaphysical about that ...

Most people would serve this over rice or noodles. We ate it out of a bowl to savor the sauce. (If you're worried by the cream, read the post about fats before you try this one.)

Chicken Breast Tenders in French Cream
Serves 2-3

3 tablespoons ghee
Approx. 1 lb. organic, free-range chicken breast tenders
1 tablespoon finely chopped shallots
2 tablespoons cognac or brandy
2 cups heavy cream
1/4 teaspoon sea salt
Freshly ground black pepper to taste

Heat ghee in iron or other large skillet. Add tenders, seasoning with half of the salt and pepper. Cook over medium low heat, turning until the color changes to lightly browned, if at all, on all sides. Cover and cook in juices and ghee for approximately 10 minutes. Then remove the chicken to a bowl to keep warm.

Add shallots to the skillet. Cook and stir for a minute or two. Add brandy or cognac and cook for 30 seconds, then stir in the cream. Raise the temperature until the cream bubbles, then reduce heat and cook until the mixture thickens, approximately 10 minutes. Add the remaining salt and pepper. Pour chicken and juices back into the pan. Stir and heat.

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We served this with a Greek salad (feta, olives, and lemon vinaigrette) and mashed roasted sweet potatoes seasoned with pumpkin pie spices and ghee or butter or hazelnut oil. (And of course you can add mushrooms or truffles!)

Let us know how you liked it!