Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 clove garlic
• 5 tablespoon olive oil, extra virgin (the very best)
• 2 ½ teaspoon herbs, mixed, Mediterranean
• 1 pinch (s) salt
• 1 pinch (s) pepper, blackened, preferably from the mill
• 10 spring onion (s)
• 3 tablespoon cognac
• 125 ml white wine
• 125 ml chicken broth

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Instructions

1. Peel and finely chop the garlic and mix in a bowl with the olive oil. Stir in the herbs and season the marinade with salt and pepper. Place the chicken breast fillets in the marinade and marinate for about 30 minutes, turning several times.
2. In the meantime, clean the spring onions, remove the dark green leaves and cut the onions into rings.
3. Then remove the meat from the marinade and set aside.
4. Heat the marinade and sauté the onion rings until translucent. Add the chicken and fry vigorously on both sides. Pour the cognac into a ladle, light it with a match and pour it over the meat while it is burning. Deglaze with the white wine and the chicken stock, bring to the boil and then reduce the heat. Let the meat steep for about 6 minutes on the lowest heat. Season the sauce to taste and serve the dish.