Place butter, oil and shallots into sauce pan. Cook on medium
Cut-up whole chicken flour and season with salt and pepper
Place chicken in sauce pan and brown on both sides. Sprikel with 1 tablespoon Nutmeg
Add cognac and white wine and continue to simmer until chiken is done.
PLace chicken in warm oven. Increase heat to sauce pan to reduce sauce. Add remainder of Nutmeng
Once reduced add whipping cream and litely simmer for 3-4 min. Carve chicken and serve w/ sauce.
This recipe has been added to the following public cookbooks:
Chef Jeff
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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