Chicken Breasts in Cognac and Cream

Ingredients:

• 4 chicken breasts
• salt and pepper
• Lemon juice to taste
• 2 T butter
• 2 oil
• 2 T chopped shallots
• 1/4 cup cognac
• 1/2-3/4 cup beef broth
• 1/4 tsp thyme or 1 sprig tarragon
• 1/2 c heavy cream
• Optional: 2 t cornstarch (in 1 T water) to thicken
  

Directions:
Sprinkle Chicken breasts with salt, pepper and lemon juice. Saute in butter and oil over medium heat 3-4 minutes on each side or until cooked through. Transfer to warm platter.
Pour off oil, leaving 1 T. Saute shallots in oil until just brown. Add cognac and flame (or cook longer to burn of alcohol). Add beef stock and thyme or tarragon. Simmer 3 minutes to reduce liquid. Add cream. If desired, thicken with cornstarch mixture.
To serve, drizzle some of the sauce over the chicken and serve rest at table.

Optional: exclude cream and add more shallots. Add different herbs or use red wine instead of cognac.

Sauce can be used for other stuff; including braised ribs or pot roast.