05 February 2012
Sauteed Chicken with Cream Sauce
Ok, this is yet another Julia Child recipe. The recipe does call for various chicken parts (a combination of on the bone white and dark meat). I prefer boneless skinless chicken breasts, so that's what I rolled with. The cream sauce is amazing... you use the left over pan drippings and sautee minced shallots then deglaze the pan using white wine or vermouth (I use vermouth, its cheaper and tastes just as good as using wine). Reduce the sauce and add cream. Reduce the sauce again then swirl butter into it to top off the rich deliciousness. Spoon over the chicken serve. Simply amazing... but I did just gain 5 pounds talking about this!
Oh, and dry your meat before cooking it... it browns much better.