Sunday, March 20, 2011
Chicken with Pan Sauce
I just got back from vacation with some unwanted baggage- about 5 extra pounds! I made this lightened-up chicken dish and served it with the roasted potatoes above. It was very good- the picture doesn't do it justice. The substitution of milk for cream made the sauce thinner than it would otherwise be, but I didn't mind.
This dish would also go well with mashed potatoes or wild rice.
Adapted from Better Homes and Gardens
4 skinless, boneless chicken breasts
1/4 tsp seasoned salt
1/4 tsp black pepper
1/4 tsp onion powder
3 Tbs butter, divided
2/3 cup white wine
1/2 cup chicken broth
3 finely chopped shallots
10 finely chopped mushrooms, stems removed
Crushed red pepper to taste
Dried Italian herbs to taste
2 Tbs milk
1. Pound chicken to 1/4 inch thickness. Dry off with paper towels and sprinkle with seasoned salt, pepper, and onion powder.
2. Melt 1 Tbs butter in a stainless skillet over med high. Reduce to med and cook chicken 6-8 minutes until almost done, turning once. Wrap in foil to complete cooking/stay warm.
3. Add wine, broth, shallots, mushrooms, red pepper, and Italian herbs to skillet. Stir, scraping up browned bits from the bottom of the pan. Boil gently for 10-15 minutes or until liquid is reduced to 1/4 cup. Reduce heat to low.
4. Stir in milk. Add remaining 2 Tbs butter and stir until butter is melted. Spoon sauce over chicken to serve.
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