From finecooking.com
So delicious - so French. Would be perfect spring picnic fare, to wineries and such - bon freaking apetit!
1 ¾ cups Puy lentils
3 fresh thyme sprigs
2 bay leaves
3 garlic cloves, smashed
1/4 tsp. black peppercorns
1 small onion, peeled
1 small carrot, peeled and split lengthwise
8 oz. smoked sausage, such as kielbasa (I used Harvest brand double-smoked farmer’s sausage [insert homer drool here …]
1 cup dry white wine or dry white vermouth (I used vermouth)
2 ½ tbsp red-wine vinegar; more as needed
2 tsp. Dijon
Kosher salt
3 tbsp extra-virgin olive oil
3 tbsp walnut oil (I used all olive oil)
¼ cup chopped flat-leaf parsley
3-4 finely chopped scallions
Freshly ground black pepper
Pick over and rinse the lentils, and put them in a large saucepan. Place thyme, bay leaves, garlic, & peppercorns into bouquet garni - add pouch to the pan along with the onion & carrot. Fill pan w/ cold water to cover the lentils by about 2”, & bring to a boil over med-high heat. Immediately lower to a gentle simmer, uncovered, until just tender, 30-40 mins. (If water level drops below the surface of the lentils, add a little more water.)
Preheat oven to 375. Place sliced sausage in a baking pan. Add the wine or vermouth. Bake for about 30-40 mins, or until slightly browned and carmelized.
While the lentils and sausage cook, make the vinaigrette: In a medium bowl, whisk 1 ½ tbsp of the vinegar with the mustard and a pinch of salt. In a steady stream, whisk in the olive and walnut oils. Season to taste w/ salt.
Drain the lentils, discarding the bouquet garni, carrot, and onion. Transfer to a large bowl and add 1 tsp. salt and the remaining 1 tbsp vinegar, tossing to coat.
Drain the sausage, and, if necessary, peel off the casing if necessary (my brand didn’t need to be!). Slice into ¼” slices. Add the sausage and vinaigrette to the lentils, tossing to coat. Stir in the parsley and scallions, and season with a generous amount of black pepper, plus more salt and vinegar to taste.
Tuesday, February 9, 2010
Chicken, Rice & Broccoli Soup
From foododelmundo.com
I changed this recipe quite a bit, as I didn't feel like yet another blended soup, but I love the ingredients - and 2 lbs of broccoli - holy fibre Batman! Used Lundberg mixed brown rice in lieu of wild, and instead of 2 cups of light cream, used about a cup of evaporated skim, and blended about 1/3-1/2 of the cooked broccoli into the food processor, and threw it back in the pot. The addition of hot pepper flakes while the veggies were cooking was amazing - we both really enjoyed this meal, leftovers of course were even better!
2 cups cooked Lundberg rice (cooked in ½ water, ½ beef stock because I had some leftover!)
3 tbsp butter
1 onion, chopped
½ pound fresh mushrooms, chopped
2 lbs broccoli, chopped
2 carrots, finely chopped
Dash red pepper flakes
3 cups chicken broth
2 tbsp flour
1 cup or so evaporated skim milk
3 chicken breasts, roasted and diced
s & p to taste
In a large pot, melt the butter; add the onion mushrooms, red pepper flakes. Saute for 5 mins or until the vegetables are cooked. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Remove 1/3 – ½ of the broccoli, and process until smooth along with 1 cup of skim milk. Return to pot. Heat to simmering and cook until thickened. Add the cooked chicken and rice. Add s & p to taste.
I changed this recipe quite a bit, as I didn't feel like yet another blended soup, but I love the ingredients - and 2 lbs of broccoli - holy fibre Batman! Used Lundberg mixed brown rice in lieu of wild, and instead of 2 cups of light cream, used about a cup of evaporated skim, and blended about 1/3-1/2 of the cooked broccoli into the food processor, and threw it back in the pot. The addition of hot pepper flakes while the veggies were cooking was amazing - we both really enjoyed this meal, leftovers of course were even better!
2 cups cooked Lundberg rice (cooked in ½ water, ½ beef stock because I had some leftover!)
3 tbsp butter
1 onion, chopped
½ pound fresh mushrooms, chopped
2 lbs broccoli, chopped
2 carrots, finely chopped
Dash red pepper flakes
3 cups chicken broth
2 tbsp flour
1 cup or so evaporated skim milk
3 chicken breasts, roasted and diced
s & p to taste
In a large pot, melt the butter; add the onion mushrooms, red pepper flakes. Saute for 5 mins or until the vegetables are cooked. Add the broccoli, carrots and chicken broth. Simmer until vegetables are tender. Remove 1/3 – ½ of the broccoli, and process until smooth along with 1 cup of skim milk. Return to pot. Heat to simmering and cook until thickened. Add the cooked chicken and rice. Add s & p to taste.
Monday, February 8, 2010
Sauerkraut Cabbage Roll Soup
From closetcooking.
This is very reminiscent of my sis J's 'cabbage roll casserole' (which is fantastic!) Why not throw all the ingredients into a soup (well, stew actually - it's quite thick) - as the casserole version requires a disposable baking tin (though upon further inspection, I found one hiding in my cupboard!). So freaking yummy, this one was huge hit w/ hubby and it will be on heavy winter rotation. I added a bunch of shredded green cabbage, as original recipe didn't have any (what the what?), upped the garlic quotient a bit, added some smoked paprika (because I don't know whether my paprika is hot or not), and deglazed w/ some red wine then added beef stock. насладитесь!
1 lb extra lean ground beef
1 tbsp flaxseed oil
1 diced onion
3 chopped cloves garlic
½ cup brown rice
3 cups beef broth
1 large can diced tomatoes
2 cups sauerkraut (with liquid) (mine didn’t have liquid!)
A bunch of shredded cabbage (2 cups or more?)
2 ½ tsp paprika
½ tsp smoked paprika
2 bay leaves
s & p
¼ cup chopped parsley (or more!)
Brown the ground beef, drain, and set aside.
Heat the oil - add onions, sauté a few mins; add garlic & sauté a further minute. Add the rice and toast for a few mins. Add a splash of red wine (if using) and deglaze the pan. Add broth, cooked beef, tomatoes, sauerkraut, shredded cabbage (if using), paprika, bay leaves, s & p and bring to a boil. Reduce heat & simmer until the rice is cooked, about 50 minutes. Remove from heat and stir in the parsley.
The leftovers for lunch were outstanding!
This is very reminiscent of my sis J's 'cabbage roll casserole' (which is fantastic!) Why not throw all the ingredients into a soup (well, stew actually - it's quite thick) - as the casserole version requires a disposable baking tin (though upon further inspection, I found one hiding in my cupboard!). So freaking yummy, this one was huge hit w/ hubby and it will be on heavy winter rotation. I added a bunch of shredded green cabbage, as original recipe didn't have any (what the what?), upped the garlic quotient a bit, added some smoked paprika (because I don't know whether my paprika is hot or not), and deglazed w/ some red wine then added beef stock. насладитесь!
1 lb extra lean ground beef
1 tbsp flaxseed oil
1 diced onion
3 chopped cloves garlic
½ cup brown rice
3 cups beef broth
1 large can diced tomatoes
2 cups sauerkraut (with liquid) (mine didn’t have liquid!)
A bunch of shredded cabbage (2 cups or more?)
2 ½ tsp paprika
½ tsp smoked paprika
2 bay leaves
s & p
¼ cup chopped parsley (or more!)
Brown the ground beef, drain, and set aside.
Heat the oil - add onions, sauté a few mins; add garlic & sauté a further minute. Add the rice and toast for a few mins. Add a splash of red wine (if using) and deglaze the pan. Add broth, cooked beef, tomatoes, sauerkraut, shredded cabbage (if using), paprika, bay leaves, s & p and bring to a boil. Reduce heat & simmer until the rice is cooked, about 50 minutes. Remove from heat and stir in the parsley.
The leftovers for lunch were outstanding!
Indian Spiced Carrot Soup with Ginger
From Epicurious.
Nice soup. I'd rate it a 7.5 out of 10. I'd reduce the 5 cups of stock to 4 for a thicker soup, and it needs slightly more of a kick, so I'll tinker w/ the recipe for future. It's 'cheap like borscht' however, so for those penny pinchers, it more than hits the mark.
1 tsp coriander seeds
½ tsp yellow mustard seeds
3 tbsp peanut oil
½ tsp curry powder (preferably Madras)
1 tbsp minced peeled fresh ginger (I likely had more!)
2 cups chopped onions
4 cups carrots, peeled, thinly sliced into rounds
1 ½ tsp finely grated lime peel
5 cups chicken broth (I'll use 4 next time!)
2 tsp fresh lime juice
Plain yogurt (for garnish)
Grind coriander & mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds + curry powder; stir 1 min. Add ginger; stir 1 min. Add onions, carrots and & lime peel, add some s & p - sauté until onions begin to soften, about 3 mins. Add broth; bring to boil. Reduce heat to med-low; simmer uncovered until carrots are tender, about 30 mins. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Stir in lime juice; season w/ s & p. Ladle soup into bowls. Garnish w/ yogurt & serve.
Nice soup. I'd rate it a 7.5 out of 10. I'd reduce the 5 cups of stock to 4 for a thicker soup, and it needs slightly more of a kick, so I'll tinker w/ the recipe for future. It's 'cheap like borscht' however, so for those penny pinchers, it more than hits the mark.
1 tsp coriander seeds
½ tsp yellow mustard seeds
3 tbsp peanut oil
½ tsp curry powder (preferably Madras)
1 tbsp minced peeled fresh ginger (I likely had more!)
2 cups chopped onions
4 cups carrots, peeled, thinly sliced into rounds
1 ½ tsp finely grated lime peel
5 cups chicken broth (I'll use 4 next time!)
2 tsp fresh lime juice
Plain yogurt (for garnish)
Grind coriander & mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds + curry powder; stir 1 min. Add ginger; stir 1 min. Add onions, carrots and & lime peel, add some s & p - sauté until onions begin to soften, about 3 mins. Add broth; bring to boil. Reduce heat to med-low; simmer uncovered until carrots are tender, about 30 mins. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Stir in lime juice; season w/ s & p. Ladle soup into bowls. Garnish w/ yogurt & serve.
Saturday, January 30, 2010
White Bean Dip
From chezus.com
Because a girl can't live by St. Andre cheese, smoked oysters and pickles alone, I thought I'd give this a whirl - I used to make a bean dip when I lived on the coast, and this is likely quite similar - I recall it being super easy, and really satisfying. Serve generously w/ veggies and/or crackers - low fat, high fibre, great taste! I have halved the recipe, which fills a ziplock container.
1 15 oz can white beans, rinsed & drained
3 cloves of garlic, finely chopped
1 heaping tsp fresh rosemary, minced
2 tbsp fresh lemon juice
1/2 tbsp lemon zest
s & p
1/4 cup olive oil
Place everything except except oil in a food processor, process until smooth. Slowly add olive oil while food processor is running. Season w/ additional s & p to taste.
Because a girl can't live by St. Andre cheese, smoked oysters and pickles alone, I thought I'd give this a whirl - I used to make a bean dip when I lived on the coast, and this is likely quite similar - I recall it being super easy, and really satisfying. Serve generously w/ veggies and/or crackers - low fat, high fibre, great taste! I have halved the recipe, which fills a ziplock container.
1 15 oz can white beans, rinsed & drained
3 cloves of garlic, finely chopped
1 heaping tsp fresh rosemary, minced
2 tbsp fresh lemon juice
1/2 tbsp lemon zest
s & p
1/4 cup olive oil
Place everything except except oil in a food processor, process until smooth. Slowly add olive oil while food processor is running. Season w/ additional s & p to taste.
Pumpkin Molasses Bars
From havecakewilltravel.
I wanted to switch up the breakfast bran muffin thing with something a little different - made some granola bars a few weeks ago, and now these bars - wow - they really pack a punch - super dense and flavourful, they will be perfect with a smoothie. The recipe called for 1 cup of light spelt flour, but I substituted 1/2 cup whole wheat flour plus 1/2 of bran - cuz bran is good times; and added some pumpkin seeds for crunch.
Non-stick cooking spray
1 cup pumpkin purée
1/3 cup molasses
1/4 cup brown sugar
2 tbsp canola oil
2 tsp pure vanilla extract
1 ½ cups quick-cooking oats
1/2 cup whole wheat flour plus 1/2 of bran
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
1/6 cup dried cranberries, 1/6 cup pumpkin seeds
Oven - 350°F. Lightly coat an 8" square baking pan w/ cooking spray.
In a med saucepan, heat pumpkin, molasses, sugar, and oil until smooth and combined, for about 2 mins. Stir in vanilla.
Fold in oats, flour/bran mixture, cinnamon, ginger, salt, cranberries & pumpkin seeds.
Press mixture into prepared pan, bake for 25 mins.
Place pan on a wire rack to cool, the slice.
I wanted to switch up the breakfast bran muffin thing with something a little different - made some granola bars a few weeks ago, and now these bars - wow - they really pack a punch - super dense and flavourful, they will be perfect with a smoothie. The recipe called for 1 cup of light spelt flour, but I substituted 1/2 cup whole wheat flour plus 1/2 of bran - cuz bran is good times; and added some pumpkin seeds for crunch.
Non-stick cooking spray
1 cup pumpkin purée
1/3 cup molasses
1/4 cup brown sugar
2 tbsp canola oil
2 tsp pure vanilla extract
1 ½ cups quick-cooking oats
1/2 cup whole wheat flour plus 1/2 of bran
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
1/6 cup dried cranberries, 1/6 cup pumpkin seeds
Oven - 350°F. Lightly coat an 8" square baking pan w/ cooking spray.
In a med saucepan, heat pumpkin, molasses, sugar, and oil until smooth and combined, for about 2 mins. Stir in vanilla.
Fold in oats, flour/bran mixture, cinnamon, ginger, salt, cranberries & pumpkin seeds.
Press mixture into prepared pan, bake for 25 mins.
Place pan on a wire rack to cool, the slice.
Lellie’s Eggy Sausage Casserole
Well I'm giving my sis the credit for this recipe, because she served this up (amongst numerous wonderful goodies!) for her annual xmas brunch - and it was a big hit!
I altered the recipe a bit, by (1) adding chopped peppers, (2) cutting back on the cheese and (2) reducing the butter content, thus reducing the 'roux' portion of the recipe. I remedied this by using some bread crumbs to add as a binding agent. What I love is the addition of cottage cheese, which makes the dish fluffy and light. Yum!
I'm making this again this wkd, and using black forest ham, spinach and asparagus - I find eggy dishes very forgiving. Oh, and the best part, is we had this every 2nd day for breakfast, until it was gone - it heats up nicely in the microwave, and makes for a nice change from bran!
3/4 lb hot Italian sausage
1 tbsp butter
4 green onions, chopped
A bunch of sliced brown mushrooms
One diced pepper
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
A couple handfuls of shredded sharp cheddar
One 4 ounce can diced green chile peppers, drained
3 tbsp whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp butter, melted
handful of bread crumbs
Cook sausage if using, to your liking; set aside. Melt butter in skillet, saute green onions, peppers & mushrooms until tender.
In a large bowl, mix the eggs, cottage cheese, cheese, and chiles. Stir in the sausage mixture. Cover, and refrigerate overnight. (I made it the day of - but good to know!)
350 degree oven. Lightly grease a 9 x 13 baking dish.
In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
Bake 40-50 mins (I think I needed a bit more time), or until lightly brown. Let stand 10 minutes before serving.
I altered the recipe a bit, by (1) adding chopped peppers, (2) cutting back on the cheese and (2) reducing the butter content, thus reducing the 'roux' portion of the recipe. I remedied this by using some bread crumbs to add as a binding agent. What I love is the addition of cottage cheese, which makes the dish fluffy and light. Yum!
I'm making this again this wkd, and using black forest ham, spinach and asparagus - I find eggy dishes very forgiving. Oh, and the best part, is we had this every 2nd day for breakfast, until it was gone - it heats up nicely in the microwave, and makes for a nice change from bran!
3/4 lb hot Italian sausage
1 tbsp butter
4 green onions, chopped
A bunch of sliced brown mushrooms
One diced pepper
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
A couple handfuls of shredded sharp cheddar
One 4 ounce can diced green chile peppers, drained
3 tbsp whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 tbsp butter, melted
handful of bread crumbs
Cook sausage if using, to your liking; set aside. Melt butter in skillet, saute green onions, peppers & mushrooms until tender.
In a large bowl, mix the eggs, cottage cheese, cheese, and chiles. Stir in the sausage mixture. Cover, and refrigerate overnight. (I made it the day of - but good to know!)
350 degree oven. Lightly grease a 9 x 13 baking dish.
In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
Bake 40-50 mins (I think I needed a bit more time), or until lightly brown. Let stand 10 minutes before serving.
Sunday, January 24, 2010
Carvery Black Bean Soup
I have no idea where this originated from, but my mom gave me the recipe, and I've been making it for years! Very robust and flavourful, it makes a ton of soup, whose flavours develop day after day, and it freezes really well. You can scoop out the beans and use them as a base for quesadillas - very tasty! I double the amount of beans originally called for, as I like a thicker soup.
2 lbs black turtle beans (original recipe calls for 1 lb)
one onion, chopped
2 stalks celery, chopped
2 or 3 carrots, chopped
3 cloves garlic, chopped
2 bay leaves
1 cup Heinz chili sauce
1 tsp cayenne
1 tsp black pepper
2 tsp cumin
12 cups (3 containers) chicken stock
sour cream (opt)
Soak beans overnight.
In large stock pot, cook veggies 5-10 mins in a little chicken stock, add garlic, spices and bay leaves. Drain off beans and add to veggie mixture. Add stock and chili sauce. Bring to boil, reduce to simmer and cook 3-4 hours (yes, it does take that long!). Serve with a dollop of sour cream (chopped cilantro is also nice).
2 lbs black turtle beans (original recipe calls for 1 lb)
one onion, chopped
2 stalks celery, chopped
2 or 3 carrots, chopped
3 cloves garlic, chopped
2 bay leaves
1 cup Heinz chili sauce
1 tsp cayenne
1 tsp black pepper
2 tsp cumin
12 cups (3 containers) chicken stock
sour cream (opt)
Soak beans overnight.
In large stock pot, cook veggies 5-10 mins in a little chicken stock, add garlic, spices and bay leaves. Drain off beans and add to veggie mixture. Add stock and chili sauce. Bring to boil, reduce to simmer and cook 3-4 hours (yes, it does take that long!). Serve with a dollop of sour cream (chopped cilantro is also nice).
Saturday, January 23, 2010
Sun-Dried Tomato Pasta Sauce
Another killer recipe from The Silver Palate, Good Times.
I’ve been perusing the three Silver Palate cookbooks in my collection – and they are fabulous! Brings back good memories, cooking with my sis in Victoria, trying out new recipes in our culinary formative years!
This sauce is excellent – it cooks on the stove for ages (in fact, mine was on the stove for 2 hrs, not the 1 they called for), and after blending, all the flavours marry wonderfully. This would be amazing with a stuffed pasta, but I’ll likely use a fusili type, and use some of the sauce for pizzas. Good times indeed!
1/4 cup oil from the jar of sun-dried tomatoes
4 tablespoons (1/2 stick) unsalted butter (I omitted this)
1 large yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 teaspoon fennel seeds
2 cans (28 oz. each) tomatoes, undrained
3/4 cup chopped sun-dried tomatoes (packed in oil)
1 cup dry white wine (I used red, as that’s what I had on hand)
Salt and freshly ground black pepper, to taste
Heat the oil (and butter if using) in a large saucepan over medium-high heat. Add the onion, celery, carrots, garlic, and fennel seeds and sauté for 15 minutes. Stir in the canned tomatoes, sun-dried tomatoes, wine, and s & p to taste. Simmer uncovered for 1 hour (or 2?), stirring occasionally. Cool slightly, then transfer the sauce to a food processor, and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve the sauce over a hearty pasta, such as thick spaghetti or ziti, with freshly grated Parmesan.
I’ve been perusing the three Silver Palate cookbooks in my collection – and they are fabulous! Brings back good memories, cooking with my sis in Victoria, trying out new recipes in our culinary formative years!
This sauce is excellent – it cooks on the stove for ages (in fact, mine was on the stove for 2 hrs, not the 1 they called for), and after blending, all the flavours marry wonderfully. This would be amazing with a stuffed pasta, but I’ll likely use a fusili type, and use some of the sauce for pizzas. Good times indeed!
1/4 cup oil from the jar of sun-dried tomatoes
4 tablespoons (1/2 stick) unsalted butter (I omitted this)
1 large yellow onion, chopped
3 ribs celery, minced
3 carrots, peeled and minced
3 cloves garlic, minced
1 teaspoon fennel seeds
2 cans (28 oz. each) tomatoes, undrained
3/4 cup chopped sun-dried tomatoes (packed in oil)
1 cup dry white wine (I used red, as that’s what I had on hand)
Salt and freshly ground black pepper, to taste
Heat the oil (and butter if using) in a large saucepan over medium-high heat. Add the onion, celery, carrots, garlic, and fennel seeds and sauté for 15 minutes. Stir in the canned tomatoes, sun-dried tomatoes, wine, and s & p to taste. Simmer uncovered for 1 hour (or 2?), stirring occasionally. Cool slightly, then transfer the sauce to a food processor, and process with repeated pulses until blended but not smooth. Tiny chunks should still remain. Serve the sauce over a hearty pasta, such as thick spaghetti or ziti, with freshly grated Parmesan.
Chicken Breasts in Champagne
From The Silver Palate, Good Times.
This is a show-stopper dish if there ever was one – it’s easy to prepare, and the flavours are intense and so satisfying (and boozy!) – first had this dish visiting my sis in Calgary, and it blew our minds – I’ve made it only twice since, and receives raves every time (because everyone was drunk?).
I halved the recipe, and also reduced the cooking time of the chicken from 45 minutes to 25 minutes – perhaps when more chicken is in the pan, the longer it takes to cook? In any event, they were done to perfection.
2 whole chicken breasts, halved
S & P to taste
2 ½ tbsp unsalted butter
¼ cup cognac
1 ½ tbsp flour
1 tsp dried tarragon
1 ¾ cups dry sparkling wine
¼ cup light cream
Sprinkle chicken breasts w/ s & p. Melt butter in a saucepan over medium-high heat. Brown the chicken breasts on all sides, for about 10 mins. Remove from pan, and set aside.
Pour the cognac into the pan, warm it, and flame with a match. When flame subsides, stir in the flour and tarragon. Cook 2 mins, stirring constantly. Gradually whisk in the shampers. Return the chicken to the pan. Cover and simmer until chicken is tender, approx. 25 mins.
Remove chicken, stir in the cream. Cook sauce on high heat until reduced and slightly thickened. Pour sauce over the chicken and serve immediately. OMG.
This is a show-stopper dish if there ever was one – it’s easy to prepare, and the flavours are intense and so satisfying (and boozy!) – first had this dish visiting my sis in Calgary, and it blew our minds – I’ve made it only twice since, and receives raves every time (because everyone was drunk?).
I halved the recipe, and also reduced the cooking time of the chicken from 45 minutes to 25 minutes – perhaps when more chicken is in the pan, the longer it takes to cook? In any event, they were done to perfection.
2 whole chicken breasts, halved
S & P to taste
2 ½ tbsp unsalted butter
¼ cup cognac
1 ½ tbsp flour
1 tsp dried tarragon
1 ¾ cups dry sparkling wine
¼ cup light cream
Sprinkle chicken breasts w/ s & p. Melt butter in a saucepan over medium-high heat. Brown the chicken breasts on all sides, for about 10 mins. Remove from pan, and set aside.
Pour the cognac into the pan, warm it, and flame with a match. When flame subsides, stir in the flour and tarragon. Cook 2 mins, stirring constantly. Gradually whisk in the shampers. Return the chicken to the pan. Cover and simmer until chicken is tender, approx. 25 mins.
Remove chicken, stir in the cream. Cook sauce on high heat until reduced and slightly thickened. Pour sauce over the chicken and serve immediately. OMG.
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