Pan Sautéed Chicken with Cognac Cranberry Sauce

I love chicken made with a nice pan sauce. Pork chops also work well for this too. The original recipe called for bourbon but I have always like cognac better. The sauce came out a little thick the first time I made it because some of the flour mixture from the chicken ended up thickening the sauce. If this happens to you just add more broth or water to even it out.

4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat

1 tablespoon vegetable oil

2 tablespoons unsalted butter, melted

1 tablespoon unsalted butter, chilled

1 tablespoon and 1 teaspoon unbleached all-purpose flour, divided

1 teaspoon cornstarch

1/2 teaspoon ground black pepper

1 medium shallot , minced (about 3 tablespoons)

3/4 cup low-sodium chicken broth

1/2 cup bourbon

1/3 cup dried cranberries

1/2 teaspoon minced fresh thyme leaves

1 teaspoon red wine vinegar

For the Sautéed Chicken: 

Heat 1 tablespoon of oil in 12-inch skillet over medium-high heat until smoking. 

While pan is heating, whisk 2 tablespoons melted unsalted butter, 1 tablespoon flour, 1 teaspoon cornstarch, and 1/2 teaspoon pepper together in small bowl. Lightly brush top side of 4 boneless skinless chicken breasts with half of butter mixture. 

Place chicken in skillet, coated side down, and cook until browned. While chicken browns, brush top with remaining butter mixture. 

Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned and thickest part of breast registers 160 to 165 degrees on instant-read thermometer. 

Transfer chicken to large plate and let rest while preparing pan sauce (if not making pan sauce, let chicken rest 5 minutes before serving).

For Pan Sauce: Add 1 medium minced shallot to now empty skillet and cook over medium heat until softened, about 2 minutes. Add 1 teaspoon flour and cook, stirring constantly, 30 seconds. Remove pan from heat and add 3/4 cup low sodium chicken broth, 1/2 cup cognac, 1/3 cup dried cranberries, and 1/2 teaspoon minced fresh thyme. 

Return pan to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3 to 5 minutes. 

Stir in any accumulated chicken juices; return to simmer and cook 30 seconds. Off heat, whisk in 1 tablespoon butter and 1 teaspoon red wine vinegar; season with salt and pepper. Spoon over chicken and serve immediately.

Alternatives to the Cognac and Cranberry is a nice Fennel and Mustard sauce:

Omit cognac, cranberries, red wine vinegar and thyme. Follow pan sauce recipe as above adding 1 teaspoon fennel seeds with shallot and add 1/2 cup dry vermouth with broth. Off heat, whisk in 2 tablespoons whole-grain mustard and 1 teaspoon chopped fresh tarragon with the butter.