Versatile Chicken Sauté

By Anne545

In minutes, you can stir up a gourmet meal in a skillet. Tender chicken breasts in a creamy wine sauce are a breeze to make. Try the original or one of the delectable flavour variations.

Ingredients

• 4 boneless, skinless chicken breasts (~1 lb./500g total)
• all-purpose flour
• salt & pepper
• 2 Tbsp. unsalted butter
• 1 Tbsp. vegetable oil
• 2 Tbsp. chopped shallots
• 2 c. sliced mushrooms (~1/2 lb./250g)
• 1/2 c. dry white wine
• 3/4 c. chicken stock
• 1/2 c. whipping cream
• 1 Tbsp. finely chopped fresh chives, tarragon, or parsley

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Dredge chicken with flour; season with salt & pepper to taste.
2. In skillet, heat 1 Tbsp. of the butter with oil over medium-high heat just until foam rises, then subsides.
3. Cook chicken, turning once, for about 6 minutes or until golden brown & no longer pink inside. Remove from pan & keep warm. Pour off excess fat from skillet.
4. In skillet, melt remaining butter; add shallots & stir to coat. Add mushrooms & cook, stirring, for about 2 minutes or until tender.
5. Pour in wine & increase heat to high; cook for 2 minutes. Add stock & cook for 3 to 5 minutes or until reduced by half.
6. Add cream & cook for about 2 minutes or until thick enough to coat spoon. Stir in herbs; season with salt & pepper to taste. Place chicken on plates; spoon sauce over.

VARIATIONS:

A) Mustard Chicken Sauté:
Omit mushrooms. Stir in 1 Tbsp. Dijon or grainy mustard along with herbs.

B) Chicken Normande Sauté:
Substitute 1 cup sliced apples for mushrooms.

C) Green Peppercorn Chicken Sauté:
Omit mushrooms. Substitute 1 Tbsp. drained crushed green peppercorns for herbs.

D) Raspberry Vinegar Chicken Sauté:
Omit mushrooms & herbs. Substitute raspberry vinegar for wine. Garnish plates with a few raspberries & a sprig of mint.

E) Marsala Chicken Sauté:
Substitute dry Marsala wine for the white wine.