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1. Skin and bone the chicken breasts, or have your meat man do it for you. Put the chicken breasts in a large covered casserole along with the water, bouillon, and the 3 tablespoons of butter.
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2. Cook, covered, until tender, turning over once. (This takes about 20 minutes.) Set aside.
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3. Peel and thinly slice the onions. Put the onions, the 2 tablespoons butter, and the cognac in a small covered casserole.
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4. Cook, covered, for 10 minutes, stirring several times. Stir in the flour.
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5. Measure ¾ cup of the broth from the chicken and stir it in. Cook, covered, stirring several times, for 5 minutes more. Puree in a blender, food mill, or sieve.
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6. Add the cream, salt, and pepper. Put the chicken into the casserole and cover with the sauce. Heat until thoroughly hot.
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