Gallo Al Coñac Recipe
Fillet of chicken breast sautéed in cognac with garlic and spices.
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Ingredients
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Main Ingredients
Spices
Method
Preparation
- 1
Prepare the Chicken
Pat the chicken breast fillets dry with a paper towel. Season both sides with salt, black pepper, dried thyme, and paprika.
- 2
Mince the Garlic
Peel and finely mince the garlic cloves to release their flavor.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the seasoned chicken fillets. Cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- 5
Deglaze with Cognac
Pour in the cognac and scrape the bottom of the skillet to release any browned bits. Allow it to simmer for about 2-3 minutes until slightly reduced.
- 6
Combine and Serve
Return the chicken fillets to the skillet, coating them in the cognac sauce. Let everything simmer together for another 2 minutes to meld the flavors. Serve hot.
