1. In a medium saucepan, melt 1 tablespoon butter over medium heat. 2. Add shallots and saute about 4 minutes, until tender. 3. Add brown sugar and cook, stirring, 1 minute more. 4. Add the chicken and beef broth and the Cognac. 5. Simmer until sauce is reduced to 1/2 cup, about 20 minutes. 6. Add cream. 7. The sauce can be made well in advance, covered and refrigerated or even frozen. 8. If frozen, thaw before proceeding. 9. Season steaks. 10. Melt remaining 1 tablespoon butter in a large nonstick skillet over medium high heat. 11. Add the steaks to the skillet and cook to desired doneness. 12. For medium rare, cook about 4 minutes per side. 13. Remove steaks from skillet and place on a plate, keep warm. 14. Add the sauce to the skillet and bring to a boil, scraping up any brown bits left from the steaks. 15. Season. 16. Slice the steaks and fan the slices on plates. 17. Top with sauce and chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
