CHICKEN IN COGNAC CREAM SAUCE

Cooking with Cognac

1 tbsp. corn oil butter
1 c. finely chopped onion
2 whole boned chicken breasts
1/4 c. cognac or brandy
1 c. milk, simmering

Preheat oven to 350 degrees. Melt butter in sauté pan over medium heat. Add onion and cook until soft. Add chicken and cook until well browned. Remove chicken from pan and place in a dry baking dish. Bake, uncovered 5 to 10 minutes. Add cognac or brandy and deglaze sauté pan, stirring until pan is almost dry. Add simmering milk, mix well and simmer, covered for 10 minutes. Remove from heat and pour into a blender and blend until smooth. Serve chicken and pour sauce on top.