A few months ago, I shared a recipe for Any Day Chicken Sauté from The Bonne Femme Cookbook from Wini Moranville. It's still one of my go-to recipes for weeknight dinners. Given that it is such a staple recipe, I thought I would re-share the recipe, this time with pictures!This chicken recipe is really straightforward and simple, but the flavor is impeccable. I typically follow the recipe as is, but last time I swirled in a few tablespoons of Trader Joe's fig butter into the sauce--AMAZING!
This is a great recipe to have in your back pocket for an evening that requires a step up from your usual leftovers when friends or family decide to stop by. They'll leave thinking you eat delicious, French-inspired meals every night. As for the leftovers? That can just be our little secret.
Check back here tomorrow for weekend reading!
Any Day Chicken Sauté
From The Bonne Femme Cookbook
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons snipped fresh parsley, chives, or chevril (I actually used thyme here instead, and it was delicious as well!)
1 large shallot, finely chopped
3/4 cup low sodium chicken broth
3/4 cup dry white wine
1 tablespoon heavy cream (totally optional--I didn't use it!)
Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to 1/4 inch thickness (I personally skipped this step, but just know that the chicken will take slightly longer to cook).Season the chicken with salt and pepper on both sides.
Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to 1/4 inch thickness (I personally skipped this step, but just know that the chicken will take slightly longer to cook).Season the chicken with salt and pepper on both sides.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes. Transfer the chicken to a platter, sprinkle with herbs, and cover with foil to keep warm.
Add the shallot to the pan and sauté briefly, until translucent.
Add the chicken broth and white wine to the pan. Stir with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to about 1/2 cup.
Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. If you like, add the cream. Cook the sauce to the desire consistency, and season with salt and pepper. Spoon the sauce over the chicken and serve!
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