Chicken and Pan Sauce video

  • Slice or pound boneless chicken breast to uniform thickness, around .5 inches.
  • Sauté over medium heat until just cooked through, about 5 minutes per side. Remove from pan.
    ——
  • For Wine & Butter sauce:
    • Set pan heat to medium
    • Add 1 Tbsp olive oil to pan
    • Sauté 1/3 cup of finely chopped onions until translucent and barely browned
    • Add 2 Tbsp finely chopped sundried tomatoes
    • Deglaze pan with 3/4 cup dry white wine. Reduce by 1/2
    • Lower heat to lowest setting.
    • Whisk in 6 Tbsp of cubed cold butter.
    • Remove from heat and serve
      ——
  • For Herbed Cream Sauce
    • Set pan heat to medium
    • Add 2 Tbsp finely minced onions or shallots. Saute until translucent.
    • Add 1 Cup heavy cream. Whisk gently until reduced by 1/2 and thickened.
    • Add 2 Tbsp of finely minced fresh herbs (basil, rosemary, thyme, marjoram, etc.)
    • Continue cooling for two minutes, and serve.
      ——
  • Variations: instead of onions/sundried tomatoes, or fresh herbs, consider:
    • 1 tsp grated lemon peel
    • 1 Tbsp pesto
    • 1 Tbsp finely minced olives and 1 tsp anchovy paste
    • 1 tsp chipotle pepper
    • 1 tsp smoked paprika
    • 2 tsp honey and 1 tsp lavender buds
    • 1/4 cup chopped fresh cherries and 1 Tbsp marsala wine
    • substitute coconut creme for heavy cream and add 1 tsp minced lemongrass
    • Do NOT add anything acetic to the cream sauce, or it will curdle. No citrus juices, vinegars, etc. DO add acids to the wine & butter sauce.