1. Roll each piece of chicken in the flour, that has been seasoned with salt and pepper. 2. Sauté until golden in a large frying pan, over a high heat. 3. Drain off any excess oil, then add the cognac and flambé - BE CAREFUL! 4. Add the smoked paprika, white wine and sugar, then mix well and leave to reduce over a low heat for 5 -10 minutes. 5. Add the crème fraîche and 100g of the grated cheese. Stir well, bring to the boil and leave to simmer for 12 - 15 minutes, stirring regularly. Season to tate with salt and pepper, remembering that the flour was seasoned! 6. Arrange the fried chicken pieces in a gratin dish. 7. Add the mustard to the sauce, whisk, then pour over the chicken. 8. Mix the remaining 40g of grated cheese with the breadcrumbs. 9. Sprinkle the breadcrumbs and cheese over the top of the chicken. 10. Grill (broil) the chicken in the sauce for 5 - 10 minutes to brown cheese and give a crusty, golden topping. 11. Serve with crisp fresh salad and pasta or, with rice and steamed seasonal vegetables. Recommended wine: Saumur Champigny. ---------------------------------------------------------------------------
Nutrition
Ingredients
