Pasta with Chicken and Cream Cognac Sauce

2 lbs. pasta
24 chicken thighs, does not have to be boneless
1 cup cognac
6 tbsp. butter
1 cup white wine
½ cup whipping cream
Salt and Pepper
1. Bring pasta to boil in salted water.
2. Place butter in large fry pan on medium heat. When butter has melted add chicken thighs. Add in salt and pepper to taste.
3. Cook until golden brown.
4. In mixing bowl add cognac, wine and whipping cream. Mix very
well and pour over chicken. Let simmer for 30 minutes on low heat.
5. If you need to help the sauce thicken add a tbsp. of flour to a ½ cup of water and pour into sauce mixture and blend well.
6. When sauce has completed to the thickness that you want
remove from heat.
7. To serve, place pasta on individual dishes, top with chicken, and pour sauce over chicken.