*CHICKEN WITH PAN SAUCE
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lightly season chicken with salt and pepper and coat with flour, shaking off excess. Then cook in pan on stove with EVOO on medium high. Receipe said 3-4 minutes a side but it was well more than that. When done then transfer to plate to keep warm. Then in pan add 2 tbsp finely chopped shallots and cook about one minute until translucent. Then add ½ c dry white wine and cook about 1-2 minutes more, should be syrupy. Then add 1 c chicken broth and boil until reduced by half, about 2 minutes. Turn off the heat and stir in 2 tbsp butter and juices from resting chicken and salt and pepper to taste. We tried this on 5/21/08, it was ok. The chicken took forever to cook. Jackie liked it and said to keep the recipe, I thought it was average. The chicken was pretty good but the sauce I thought was rather blaa and not full of flavor.