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Serves 6
Chicken
6 boneless chicken breasts (slice in half if too thick and pound slightly)
Salt and pepper
1 ½ cup flour
6 tbsp butter
6 tbsp olive oil
Just before sautéing, sprinkle the chicken breasts with salt and pepper and roll them in the flour. Place the butter and olive oil in a large skillet and set over moderately high heat. When the butter begins to deepen in color very slightly put in the chicken breasts. After 3 minutes, turn the chicken breasts over and sauté on the other side. Press tops of the chicken breasts to see if they are springy to the touch, then remove to a platter and cover with foil to keep them warm.
Port Wine Sauce
3 tbsp minced shallot or green onion
¼ cup of port wine
2/3 cup of canned beef stock or bouillon
2 tbsp minced parsley
After removing the chicken breasts add 2 tbsp butter and the chopped shallots or green onion (and sliced mushrooms if you desire) to the skillet. Sauté a moment. Then pour in the port wine and the stock or bouillon. Boil down rapidly over med-high heat until liquid is lightly syrupy. Pour over the chicken breasts and sprinkle with chopped parsley.
Serve with rice or couscous and glazed carrots.
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