You may also like
Categories:Viewed: 15 - Published at: 5 months ago
Ingredients
- 4 boneless skinless chicken breasts
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil (or vegetable oil)
- salt and pepper
- 3 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 cup homemade chicken stock
- 3/4 cup heavy cream
Method
- Season the chicken breasts with salt and pepper on both sides.
- Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212°F.
- Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
- Saute the breasts until they are lightly browned on one side, approximately 3 minutes.
- Turn breasts over and saute for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.).
- Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
- Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
- Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
- Add the garlic and cook for 1 minute, making sure the garlic doesn't burn. (It makes the dish bitter if it does).
- Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
- Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
- Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
- Spoon sauce over cutlets and serve.
