Ingredients
- Clarified butter, as needed
- 2 chicken breast supremes, skin on
- Salt and pepper to taste
- 2 oz. sliced mushrooms
- 2 tbsp small dice onion
- 1/2 tsp minced garlic
- 2 oz. tomato concasse
- 3 oz. white wine
- 1 oz. brandy
- 4 oz. demi-glace or jus de veau lie
- Salt and white pepper
- 1 tbsp whole butter
- 2 tsp parsley, finely chopped
Preparation
Step 1
Chicken:
Flatten chicken breasts to even thickness, remove and reserve the tenderloin.
Season with salt and pepper.
Heat a medium saute pan and add enough clarified butter to coat the bottom of the pan.
When the oil is sufficiently hot and shows little ripples on the surface, add the chicken bread to the pan skin side down.
Cook the chicken to its halfway point.
Remove and keep warm.
Sauce:
Saute the onions in the same pan used for the chicken for about 1 minute.
Add the mushrooms and cook until they start to brown.
Add minced garlic and cook until aromatic.
Pour off any excess fat from the pan and deglaze with the white wine and brandy. Reduce the liquid by half.
Add the tomato concasse and heat briefly.
Add the demi-glace and reduce the sauce to nappe.
Add the chopped parsley and the whole butter.
Adjust seasonings and serve the sauce with the chicken.