Chicken breast and cognac mushroom sauce recipe

Each Martell cognac has its specific flavour, style and character that should be considered when cooking with cognac. Martell VS cognac and Martell VSOP cognac are especially versatile for use in cuisine.
Discover our recipes using cognac, including pasta in cognac cream sauce with Martell VSSD, chocolate cognac glaze with Martell Chanteloup XXO cognac, farmhouse chicken breast with mushroom sauce using Martell VSSD, or beef filet mignon and cognac peppercorn sauce with Cognac Martell XO.

Cognac makes for a delicious and elegant addition to even the simplest of recipes. From pasta in cognac cream sauce, plump farmhouse chicken breast with cognac mushroom sauce, or a dessert of chocolate and cognac sauce over poached pears, cooking with Martell cognac elevates any cuisine. Discover our recipes using cognac.

Cognac cream sauce with fresh pasta is one of the most popular recipes using cognac. This delicious cognac food pairing can be made in less than 10 minutes. Discover our recipe for pasta in cognac cream sauce using Martell VSSD cognac.

Cognac sauce for steak with black pepper is an easy yet elegant addition to any beef filet dish. This cognac peppercorn recipe is made with Martell XO cognac and uses Meaux mustard and fresh cream.

When planning to pair cognac with a meal, it is a good rule of thumb to progress from the youngest cognacs to the oldest. This will ensure the palate is not unduly overwhelmed too early in the dining experience.

The same reasoning applies when it comes to pairing cognacs with the all important meat courses.

Lighter meats pair better with medium-bodied cognacs. A main of veal, quail or chicken supreme, for example, will match well with Martell Cordon Bleu.

Pair older cognacs, particularly those from the Grande Champagne cru, with more powerful meats and game that capture the intensity of the cognac. A succulent beef tenderloin, or pheasant, venison and guinea fowl, will find its match with a Martell XO.