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- 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.
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