This is a great dish that works year round. The flavor of this dish is outstanding. Pete Stone worked at Cheers which was a legendary saloon and restaurant in Long Branch, NJ. Pete was a good cook and a great practical joker.

The bands who played there read like a who’s who in rock and roll history from Bruce to Bon Jovi to Jewell to Dion and local icons Southside Johnny, Pat Guadagno, Bobby Bandiera along with Pittsburgh “King” Stormin Norman Nardini.

Cheers was the place to go for entertainment. My favorite night was Sunday night. It was a place much like the TV show, where everybody knew your name and the bar was filled with a cast of characters similarly found in the Star Wars bar.

My friend George sold the place on a high note and for him it was time to move on.

George has made this dish many times since and it’s one of my favorites. Thanks, Pete, for all the laughs and great chicken. Thanks, George, for allowing all of us to enjoy it.

You'll need:

2 chicken breasts
1/4 stick of butter
1/4 cup of oil
1/2 cup Chablis
2 tbs. cognac or brandy
2 tbs. half and half
Chicken base
1/2 medium onion sliced
1/2 cup sliced mushrooms

How to put it together:

Pound chicken breasts flat (about ¼ inch thick.) Sauté flattened chicken breasts in ¼ stick of butter and ¼ cup of oil (three minutes on each side.)

Remove chicken from pan, pour in ½ cup of Chablis, 2 Tablespoons of Cognac or Brandy, 2 tablespoons of half and half, sprinkle generously with tarragon, add 1 teaspoon of chicken base.

Sauté onions and mushrooms. Turn heat to high and reduce sauce for about 3 minutes.

Pour sauce over chicken and serve with a side of rice or potatoes.

This Week in Music History — June 5-11

More From New Jersey 101.5 FM