5 Reviews of Burgundy Chicken Breasts

From: Aric Ross

On Nov 3, 2004

Excellent tasting, simple to prepare and quick as well. I substituted vegetarian "chicken breasts" in place of real chicken since I am a vegetarian...turned out great. I did not have any cognac on hand so I just flambed them with brandy, great results. I also upped the dijon a tad to give it a stronger mustard flavor. Definately a repeat recipe, will make again.

From: Kookaburra

On Jun 20, 2005

This was a truly 5 star, restaurant quality dish and very quick and easy to make. The flambeeing is explained well and not difficult if you use a long match. I DO think it was worthwhile making it with creme fraiche rather than sour cream and cognac instead of brandy - I'm sure it made all the difference. I cooked this dish for two and reduced the sauce ingredients by a third. This made enough sauce, but we both thought we could have done with more. Next time, if cooking for two again, I will make a full quantity of the sauce and, if cooking it for 4-6, I'd probably double it.

From: cr1315

On May 31, 2005

The directions were very clear, even for someone who had not had to flamber before. It was also very simple to make. The meal was amazing! It has such an unique and wonderful taste. Everyone at dinner completely enjoyed it. I would recommend this to anyone who wanted to do something new with chicken.

From: BakingGuru

On Sep 9, 2007

Made this recipe a few nights ago. My DH and I thought it was good but not great. It had a nice flavor but I had expected more. I don't think I will make this again or if I do I will change it up a little.

From: MissHermes

On Jan 5, 2006

This was a great meal, and I will make it again!