Ingredients (4 servings, 45 minutes):
- 3 tablespoons unsalted butter, divided
- 1/2 tablespoon olive oil
- 2 medium yellow onions, peeled and thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 tablespoon all-purpose flour
- 4 cups low-sodium beef broth
- 1 cup dry white wine
- 1/2 baguette
- 1/2 pound Gruyère cheese, shredded
Instructions:
Preheat an oven to 425F and position a rack in center.
Prepare the chicken:
Pat the chicken breasts dry with a paper towel and sprinkle with salt and pepper. Set aside. Place
a large oven-proof skillet over a moderate-high heat and add oil. When the oil is shimmering, carefully add the chicken breast and cook until golden-brown, about 4 minutes. Using tongs, flip the chicken and transfer the skillet into the oven to roast until an inserted instant read thermometer reads 165°F; about 12 to 14 minutes. Transfer the chicken to a plate and tent with aluminum foil. Set the skillet aside.
Prepare the cognac sauce:
Return the skillet to the stove, add the shallots and thyme, and cook until the shallots are
tender, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the Cognac and chicken broth, using a silicone spatula to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil and continue to cook until it has reduced by half. Reduce the heat to a simmer, add the cream, and allow the sauce to thicken until cit oats the back of a spoon, about 5 minutes. Taste and adjust seasoning with salt and pepper.
Serve:
Slice the chicken and arrange onto warmed plates. Ladle the Cognac sauce over the chicken and serve
immediately.