Cut onions in half, crosswise as to expose rings.
Melt butter with oil in a large frying pan (that can be covered) over medium heat. Place onions in pan, ring side down and reduce heat to low. Gently cook onions through til caramelized on ring side and soft, but not falling apart, about ten minutes with cover on pan. Cooks Note: Carefully add a teaspoon or two of water to pan if cooking seems too fast. Remove onions to platter and keep warm. Retain butter and oil in pan.
Dredge breast halves in flour and salt and place in pan with cover at low heat and cook gently on both sides. Cook the chicken's coating, but try not to fry it crisply or brown it. Breasts are cooked through when slightly springy to touch of your finger. Remove from pan to warm platter with onions.
Drain excess butter and oil from pan. Add cognac and bring to a boil over medium heat to burn off the alcohol. Add cream and bring to a boil again for about two minutes til sauce reduces to desired thickness.
Pour sauce over chicken and onions on the platter, garnish with parsley and serve with wild rice or noodles and sweet baby peas.
Serves 4.
Submitted by: Bambi Berkowicz
