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Export 8 ingredients for grocery delivery
Step 1
Pound chicken breasts lightly to about 1/2-inch thickness.
Step 2
Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.
Step 3
Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.
Step 4
Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.
Step 5
Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.
Step 6
Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
Step 7
Reduce heat to low. Season to taste. Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.
Step 8
Serve warm garnished with fresh parsley.
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