Reviewed: Jun. 6, 2008

I have tried this and I think the key is to flame or cook off the alcohol before adding the cream. That would be the traditional method.

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Reviewer:

Charlie

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Reviewed: Feb. 2, 2008

I tried this recipe, and did not care for it. The brandy flavor was overpowering, and it in no way enhanced the flavor of the other ingedients. The seasoning salt made it way too salty. We were looking for a good cognac sauce, but this was terrible!

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Reviewer:

Meghan

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Saratoga Springs, New York, USA

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Reviewed: Aug. 3, 2003

This recipe was very tasty and easy. It takes patience to ensure the right consistency of the cream (not enough time makes it runny as mentioned by another cook) but it is very yummy when made right! I am looking forward to making this recipe again for my friends! UPDATE: I made this again and everyone complained that the cognac over powered the chicken. The consistency of the sauce was just right but I guess I won't make this one again.

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