Another day, another recipe courtesy of my old Culinary Skills notebook! This is another favorite recipe of mine from that class, mainly because I am a huge fan of sauteed items, such as Chicken Breast. Granted, a lot of people say it’s kind of bland, but hey, I like to think of it as a blank canvas for flavor. Especially when it’s a sauce derived from the chicken itself and, of course, augmented with some great complimenting flavors.
Sauteed Chicken Breast with Pan Sauce
- 2 to 3 Chicken Breasts, Pounded flat
- 2 Oz. of Mushrooms, Sliced
- 1 Tablespoon of Shallots, Minced
- 1 Oz. Olive Oil (or any neutral-flavored oil)
- 2 Oz. and 1 Tablespoon of White Wine
- 2 Oz. of Heavy Cream
- 1 Tablespoon of Fresh Parsley, Chopped
- 1/2 Cup of Demi Glace (classic Mother Sauce. Made by reducing Chicken, Beef or Veal Stock down until it is thick)
- 1/2 Tablespoon of Butter
- Salt and Pepper to taste
- Large Saute Pan (large enough to fit all 3 chicken breasts in at the same time)
- Spring-loaded Tongs
- Chef’s Knife
- Cooling Rack for chicken
- Wooden Hammer
- Pound the chicken breasts flat with hammer.
- Dry surface of chicken and season, liberally, with salt and pepper.
- Put the saute pan onto HIGH heat. The pan has to be VERY hot in order to do this.
- Add the oil to the pan and, when it shimmers, add the chicken.
- Sautes the chicken until the edges and the bottom are golden.
- Flip over and saute until that side is also golden.
- Transfer the chicken to the cooling rack, which is set over wither a bowl or sheet pan to catch the drippings.
- Drain any excess fat from the pan, lower the heat to medium and deglaze with the 2 Oz. of wine.
- Cook until the wine is reduced.
- Add the drippings from the chicken and the 2 Oz. of cream, as well as the parsley.
- Bring this mixture to a boil, whisking constantly.
- Add the Demi Glace and the remaining 1 Tablespoon of wine.
- Season with salt and pepper. Adjust thickness of sauce by adding chicken stock to thin it out, if desired.
- Re-heat the chicken breasts in the sauce for about a minute before serving.
The best part of this dish? If done right, you should still be able to get a crisp texture from the chicken, even after its been simmering in the sauce for a bit. This dish really showcases a whole myriad of flavors. It really is as much fun to eat as it is to cook. So, enjoy!