Ingredients:
5 (4 oz) Chicken Breast
Clarified butter as needed
4 ounces flour
2 ounces shallots, peeled, diced brunoise
4 garlic cloves peeled, finely minced
8 ounces white wine
8 ounces mushrooms, sliced 1/4 inch
8 ounces shiitake mushrooms, sliced 1/4 inch
32 ounces chicken stock
3 ounces butter, room temperature
2 tablespoons sage
Salt to taste
Pepper to taste
1. Gather all ingredients and equipment
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Separate chicken breasts into halves. Trim away cartilage and fat. Place one breast
between two sheets of plastic wrap and pound gently to flatten to about 3⁄4 to 1 inch
(1.9 to 2.54 centimeters) thickness. Repeat with the remaining breasts.
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Heat a thin layer of clarified butter in a large sauté pan over medium heat.
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Dredge the chicken in the seasoned flour and shake off the excess. Place the chicken,
presentation side down, in the hot butter, and cook until the first side turns golden
brown. Turn over, and cook the other side. Do not crowd the pan when sautéing.
Remove chicken before it is completely cooked.
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Remove the chicken and hold uncovered at 136°F (58°C) or higher.
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Pour excess oil from the sauté pan, and add the shallots and garlic. Sauté until the
shallots are softened.
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Deglaze with the wine. Allow the wine to reduce by one half.
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Add both mushrooms, cover and lower the heat, and allow mushrooms to cook in
the reduced wine and release their juices. Turn the heat to high to reduce and evaporate the liquids, and then sauté the mushrooms until they turn golden brown.
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Add chicken stock, and reduce the liquid by 1⁄3. Add chicken back to the sauce.
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Remove the pan from the heat; add the butter and swirl into the sauce to emulsify.
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Add the sage. Taste and season with salt and pepper as needed.
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To serve, place a half chicken breast per portion on a preheated dinner plate, and nappé
with mushroom sage sauce. Serve immediately.
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