First, cut the fillets into two pieces.

Put them in salted water with the bay leaf and let boil for 15 minutes. 

Chop the lettuce into small pieces. 

Chop the onion in rings as well as the dill. 

Remove the chicken from the water and dice into cubes.

Put some oil in a pot, sauté the onion and the chicken and deglaze with the cognac.  

Add the lettuce and the dill gradually adding a little bit of water, until they are tender, stir and add a bit more water.

Add salt and pepper. 

Lower the heat and boil for 20 minutes. 

Prepare the egg and lemon sauce and pour it in the pot. Ready!!!