Sautéed Chicken with Mushroom and Shallot Cognac Sauce

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared and finished with a rich mushroom and shallot cognac sauce, perfect for a thoughtful dinner. This French-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 French cuisine 480 cal/serving

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Ingredients

2 pieces (6 oz each) boneless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
2 medium shallots, finely chopped
8 oz cremini mushrooms, sliced
1/4 cup cognac
1/2 cup heavy cream
1 tsp fresh thyme leaves

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Instructions

Step 1: Season 2 boneless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and cooked through, then remove and keep warm.
Step 2: In the same skillet, add 2 tbsp unsalted butter and melt over medium heat. Add 2 finely chopped shallots and sauté for 2 minutes until translucent and fragrant.
Step 3: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until softened and lightly browned around the edges.
Step 4: Carefully pour 1/4 cup cognac into the pan and stir, allowing the alcohol to cook off for 2 minutes while scraping up browned bits.
Step 5: Stir in 1/2 cup heavy cream and 1 tsp fresh thyme leaves, simmer gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
Step 6: Return the chicken to the skillet and spoon sauce over it to reheat for 1-2 minutes before serving.