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While this boneless chicken breast recipe is fast and easy to make, it can certainly qualify for a gourmet dish as well. If the cognac used in it seems extravagant, remember that all you will need is one of the small "airplane serving size" bottles. If for personal reasons you rather not use alcohol, of course you can substitute the cognac to a liquid of your individual preference. The same can be said for the seasonings and herbs as well.

INGREDIENTS:

cooking spray
3/4 pound sliced fresh mushrooms
1 cup chopped onion
6 four ounce skinned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh chives
2 tablespoons fresh parsley
1/4 cup canned chicken broth undiluted
3 tablespoon cognac
1 tablespoon mustard

PREPARATION:

Coat a large non-stick skillet with cooking spray, place over medium-high heat until hot. Add mushrooms and onions and saute until tender. Remove from skillet, and set aside.

Place chicken between two sheets of heavy duty plastic wrap, and flatten, using meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Coat skillet with cooking spray, place over medium-high heat until hot. Add chicken, and cook four minutes or until lightly browned. Turn chicken and spoon reserved mushroom mixture over chicken.

Combine chives and remaining ingredients, pour over chicken. cover, reduce heat, and simmer three minutes or until chicken is tender.

Transfer chicken to a serving platter, spoon mushroom mixture over chicken.

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