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1 chicken, 60gr of butter, 2 olive oil tablespoon, 2 dl of milk cream, 1 cup of broth, 1 cognac little glass, ½ teaspoon of saffron, parsley, white wine, flour and salt Stir fry the chicken in a pan together with oil and butter. Add the wine and the cognac, continue to cook and add little by little the broth keeping apart a little bit of it. When the chicken is ready, pour the remained broth, sprinkle with flour, and pour the milk cream, the chicken and the saffron. |
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