6 boneless chicken breast halves, pounded to flatten slightly
Salt & pepper
2 tbsp. olive oil
4 to 8 cloves garlic, peeled & minced
1/4 c. cognac or brandy
2 tsp. dried herbs de provence
Hot cooked pasta & rice
1 sm. onion, chopped
1 c. chicken broth
3 ripe tomatoes, chopped or use 1 can of stewed tomatoes

Season chicken pieces with salt and pepper. Heat large skillet over high heat until very hot, then reduce heat. Add chicken. Cook, turning once until browned on both sides (about 6 minutes). Transfer chicken to plate.

To skillet, add garlic and onion and cook a few seconds. Add cognac and heat just until warm. Carefully ignite with long match. When flames die down, add chicken broth, tomatoes and herbs de provence. Bring to a boil. Reduce heat and boil gently until sauce is reduced (about 10 minutes). Put chicken back in pan to reheat. Serve with rice or pasta, spooning extra sauce over pasta. Serves 6.