After cooking chicken, deglaze skillet with white wine. Add shallots and both types of mushrooms, sautéing until tender. Stir in tomato concassé, demi-glace, and cognac. Simmer to reduce slightly.

Demi-glace is the secret weapon of the best chefs ... and use it to season sauces or soups as needed. Read also: Teriyaki chicken: A delectable journey in your kitchen Homemade Plumella: The ...