Sautéed chicken breasts with white wine and herb pan sauce
Based on America's Test Kitchen 2009 Cooking for Two.
The original recipe uses tarragon.
Use a 10" traditional skillet and a wooden spoon.
INGREDIENTS:
2 skinless boneless chicken breasts, about 6-oz each
1 shallot
1 clove garlic
1/4 cup dry white wine
3/4 cup LOW-SODIUM chicken broth
1 Tbl whole or 2% milk (NOT anything less)
1/2 tsp cornstarch
2 tsp fresh parsley
2 tsp fresh thyme
a small bit of flour
1 Tbl or so of vegetable oil
salt and pepper
PREPARATION
1. Ahead of time, mince the shallot and garlic, keeping them separate. Also chop the herbs, which can be combined. Set all aside.
2. Trim fat off of chicken breasts. Place a cutting board on the counter and loosely wrap each breast with cellophane. Pound each breast with small skillet or mallet until the thickest part of the chicken is 1/2" thick.
3. Heat the oil in a 10" traditional skillet on a medium-high light.
4. While the oil is heating, pat the chicken breasts dry with paper towels and season with salt and a pinch of pepper.
5. Pour a bit of flour on a flat surface or in a pie plate and dredge the seasoned chicken breasts, shaking off excess flour.
6. When the oil in the skillet is barely smoking, carefully lay the chicken breasts on the skillet and cook on one side about 6-8 minutes.
7. Flip the chicken breasts, **reduce the heat to medium,** and continue to cook another 6-8 minutes.
8. Transfer the chicken to a small plate and tent loosely with foil and turn the heat to medium-low.
9. Add the shallot to the skillet and cook until softened, about 2-3 minutes.
10. Stir in the garlic and cook until fragrant, about 30 secs. Then add wine and scrape up the browned bits on the skillet.
11. Stir in the broth, bring to a simmer, and cook until mixture has reduced to about 1/2 a cup, about 5 min.
12. While sauce is reducing, whisk together milk and cornstarch in a small bowl.
13. Pour any accumulated chicken juices back into the skillet and then whisk the milk mixture into the skillet, too, keeping it simmering.
14. Simmer until thickened, about another minute, then take skillet off of heat.
15. Mix in herbs and add salt and pepper to taste. Spoon the sauce over the chicken and serve.
The original recipe uses tarragon.
Use a 10" traditional skillet and a wooden spoon.
INGREDIENTS:
2 skinless boneless chicken breasts, about 6-oz each
1 shallot
1 clove garlic
1/4 cup dry white wine
3/4 cup LOW-SODIUM chicken broth
1 Tbl whole or 2% milk (NOT anything less)
1/2 tsp cornstarch
2 tsp fresh parsley
2 tsp fresh thyme
a small bit of flour
1 Tbl or so of vegetable oil
salt and pepper
PREPARATION
1. Ahead of time, mince the shallot and garlic, keeping them separate. Also chop the herbs, which can be combined. Set all aside.
2. Trim fat off of chicken breasts. Place a cutting board on the counter and loosely wrap each breast with cellophane. Pound each breast with small skillet or mallet until the thickest part of the chicken is 1/2" thick.
3. Heat the oil in a 10" traditional skillet on a medium-high light.
4. While the oil is heating, pat the chicken breasts dry with paper towels and season with salt and a pinch of pepper.
5. Pour a bit of flour on a flat surface or in a pie plate and dredge the seasoned chicken breasts, shaking off excess flour.
6. When the oil in the skillet is barely smoking, carefully lay the chicken breasts on the skillet and cook on one side about 6-8 minutes.
7. Flip the chicken breasts, **reduce the heat to medium,** and continue to cook another 6-8 minutes.
8. Transfer the chicken to a small plate and tent loosely with foil and turn the heat to medium-low.
9. Add the shallot to the skillet and cook until softened, about 2-3 minutes.
10. Stir in the garlic and cook until fragrant, about 30 secs. Then add wine and scrape up the browned bits on the skillet.
11. Stir in the broth, bring to a simmer, and cook until mixture has reduced to about 1/2 a cup, about 5 min.
12. While sauce is reducing, whisk together milk and cornstarch in a small bowl.
13. Pour any accumulated chicken juices back into the skillet and then whisk the milk mixture into the skillet, too, keeping it simmering.
14. Simmer until thickened, about another minute, then take skillet off of heat.
15. Mix in herbs and add salt and pepper to taste. Spoon the sauce over the chicken and serve.
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