Ingredients
-
4
-
1 1/2
-
1 1/2
-
-
3
-
2
-
1/2
-
1
-
3/4
-
-
-
-
-
-
Directions
Sauted Chicken Breasts With Shallots and Garlic, I took the recipe from: reluctantgourmet com/ This was the first time that I had ever made a reduction sauce I liked the flavor of the sauce and the next time I would make extra In terms of cooking the chicken, it was not fully cooked when it left the skillet and it finished cooking in the oven on low while I was making the sauce I also made this dish with rice Yummy with the sauce , I took the recipe from: reluctantgourmet com/ This was the first time that I had ever made a reduction sauce I liked the flavor of the sauce and the next time I would make extra In terms of cooking the chicken, it was not fully cooked when it left the skillet and it finished cooking in the oven on low while I was making the sauce I also made this dish with rice Yummy with the sauce
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Season the Chicken Breasts With Salt and Pepper on Both Sides. |
|
2
Done
|
Pre-Heat Your Saute Pan (frying Pan) Until Drops of Water Quickly Evaporate. This Means the Pan Is at Least 212f. |
|
3
Done
|
Heat Butter and Oil in a Heavy Bottomed Pan Over High Heat Until Butter Stops Foaming and Just Starts to Turn a Light Brown. |
|
4
Done
|
Saut the Breasts Until They Are Lightly Browned on One Side, Approximately 3 Minutes. |
|
5
Done
|
Turn Breasts Over and Saut For Another 3 Minutes, Again Until Lightly Browned. (at This Point the Meat Should Be Firm to the Touch.). |
|
6
Done
|
Transfer the Chicken Breasts to a Plate, Cover With Aluminum Foil, and Keep Warm in the Oven or Toaster Oven Set at Low. |
|
7
Done
|
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. |
|
8
Done
|
Return Pan to the Stove and Add the Shallots and Cook Until Translucent, About 2 Minutes. |
|
9
Done
|
Add the Garlic and Cook For 1 Minute, Making Sure the Garlic Doesnt Burn. (it Makes the Dish Bitter If It Does). |
|
10
Done
|
Add the Remaining Wine and Reduce (boil) Until Only a Trace of Wine Is Left in the Pan. |
|
11
Done
|
Add the Chicken Stock and Reduce to Half the Original Amount, Approximately 6-7 Minutes. |
|
12
Done
|
Add the Cream, and Again Reduce Until the Sauce Is Thick Enough to Coat a Spoon. |
|
13
Done
|
Spoon Sauce Over Cutlets and Serve. |
