This may be the best thing I make. It really doesn't take much work but people who try it will think you are a master chef who has done this for years.
Brine your chicken breasts. BRINE RECIPE: in a small bowl dissolve 1-1/2 tablespoons of table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 1 cup of HOT water. Next in a large bowl add hot water to 7 cups of cold water and place chicken in brine. Leave at least three hours but no longer than 6. This prevents the breast from drying out and creates the moistest chicken you will ever have.
After the chicken has brined preheat your oven to 300°F, finely chop the shallots and garlic and set aside separately, DO NOT COMBINE SHALLOTS AND GARLIC YET. Remove your chicken from the brine, pat dry and salt and pepper to taste.
Preheat your saute pan over medium high heat until drops of water quickly evaporate. If the drops bead up and roll around the pan is too hot. Place the butter and olive oil in the pan until butter has melted into the oil. Place chicken into the pan and saute 5 minutes on each side.
Transfer chicken to an oven safe plate tent with tinfoil and place into the preheated oven.
Remove pan from the heat and deglaze pan with a half cup of the wine. Whisk until all the gorgeous tasty brown bits from the bottom of the pan are dissolved.
Return pan back to heat: 1) add shallots and cook for two minutes 2) add garlic next and cook for 30 seconds. Make sure not to burn the garlic. 3) add remaining half cup of wine and reduce (boil) until there is just a faint amount left stirring off and on 4) add the chicken stock or broth and reduce until only about half remains about 10 minutes stirring frequently. 5) add the cream and reduce until about half another 10 minutes or so, again stirring frequently.
You want the sauce to coat the back of a spoon. This is called Napper by the way and if you can do this you are up there with all them fancy classically trained french chefs.
After the sauce is at the desired consistency remove from heat, take the chicken out of the oven and check for doneness (165°F). Plate the chicken and spoon sauce over.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (0g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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