Try this Pan Seared Chicken Breasts with White Wine Cream Sauce recipe, or contribute your own.
Suggest a better descriptionBrine 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, add shallots and cook for two minutes, add garlic next and cook for 30 seconds MAKE SURE YOU DO NOT BURN GARLIC IT IS HORRIBLE. Add remaining half cup of wine and reduce (boil) until there is just a faint amount left stirring off and on. Add the chicken stock or broth and reduce until only about half remains about 10 minutes stirring frequently. 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. After the sauce is at the desired consistency remove from heat, take the chicken out of the oven and check for doneness insert a thermometer and it should read 165°F if it is still underdone insert back into the oven for a few more minutes. When temperature is reached plate chicken and spoon sauce over.
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Serving Size: 1 Serving (951g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1849 | ||
Calories from Fat: 1087 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.8g | 161 % | |
Saturated Fat 41.6g | 208 % | |
Monounsaturated Fat 47.6g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 673.3mg | 207 % | |
Sodium 684.1mg | 24 % | |
Potassium 1917.5mg | 50 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.4g | ||
Protein 170.5g | 244 % | |
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. |
Calories per serving: 1849
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