Sarah's sauteed chicken breast in mushroom and merlot sau
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Clarified butter (see note) |
| 4 | Boneless, skinless chicken breasts | |
| 2 | Whole shallots, minced | |
| 1 | cup | Shiitake mushrooms, soaked according to package |
| Directions | ||
| 1 | cup | Demiglace (sauce can be purchased as a dry mix) |
| ½ | cup | Merlot wine |
| 4 | tablespoons | Unsalted butter |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | tablespoon | Fresh thyme |
Directions
Preheat oven to 425 degrees F.
In a heavy saucepan, heat clarified butter. Sear the chicken breast for 1 minute on each side and remove from pan. Quickly saute the shallots until translucent. Add the mushrooms and demiglace.
Deglaze the pan with the merlot wine, reducing volume by half.
Add the chicken back to sauce and bake 8 minutes. Remove chicken breasts to serving platter. Thicken sauce by stirring in the butter.
Season with salt, pepper, and thyme. Top the chicken breasts with sauce and serve.
Makes 4 servings.
NOTE: To make clarified butter: In a saucepan, melt butter. Let stand, uncovered, for 2 to 3 minute s until the solids settle. Skim off the clear liquid butter and discard the white milk solids.
Per serving: approximately 5 lean meat, 4-½ fat; 484 calories, 5 gm : carbohydrate, 34 gm protein, 35 gm fat, 220 mg sodium, 174 mg : cholesterol, 32 mg calcium and 2 gm alcohol Recipe: Sarah's
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95