CookieMonster
Veteran
here's another "really good chicken recipe"
feel free to eye-roll right on by . . .
it's simple, it creates a clean crisp tasting dinner.
note: it absolutely depends on a skill level of not overcooking the chicken...
and some experience in creating a "white gravy"
if you insist on cooking chicken to death, not likely to be so tasty . . .
Chicken in White Wine Sauce
based on Chicken in White Wine Sauce no cream | Get On My Plate
with heavy mods . . . they have pix; their pix not so good, methinks.
DW declared super good; served with roasted vegetables, tomato & mushroom adds
for two:
single T-Rex size chicken boneless skinless breast
sliced in half thickness wise - essential. thick = tough outside before inside done.
salt&pepper
allow to stand 2 hrs at room temp
=======
pat dry
dredge chicken in plain AP flour
let rest 30 minutes
re-dredge chicken in plain AP flour
let rest 30 minutes
=======
prep for sauce while chicken resting:
fine fine mince 2-3 cloves garlic
prepare fresh juice of 1/2 lemon: ~2 T
prepare fresh 4-5 T medium chop parsley curly leaf
=======
pre-heat a 'not non-stick' pan with 2-3 T olive oil
one wants the pan sticky thing to produce 'the fond'
re-re-drege chicken in AP flour immediately before they go into pan
pan fry 3-4 minutes first side; 3 minutes flip side
adjust heat to get golden brown color; do not overrcook
insta-read thermometer to 130'F/55'C
remove to plate and let rest
=======
Make the sauce
the sauce uses the oil/flour/fond from the fry operation
turn down heat
add 2 T butter to pan & melt
add garlic, cook 5-8 minutes at low temp; do not burn garlic
if you burn the garlic, throw it away and start over
add thyme if/as desired
add 1-3 T flour, whisk/stir to make roux of oil+butter in pan
add ~0.5-0.75 cup of dry white wine pinot grigio; whisk in
add ~0.5-0.75 cup chicken stock; whisk in
allow to simmer 10 minutes - adjusting consistency as it cooks with wine/chicken stock -
adjust by taste - use a spoon - taste it.... do not blindly go by qty/clock
salt&pepper if desired
=======
when the sauce consistency is stable:
flour roux does not reach full thickness until it 'boils'
whisk in lemon juice
put pan fried chicken back in pan
spoon sauce over chicken
low heat to warm chicken through
=======
plate chicken
spoon remaining sauce over chicken
garnish with parsley
feel free to eye-roll right on by . . .
it's simple, it creates a clean crisp tasting dinner.
note: it absolutely depends on a skill level of not overcooking the chicken...
and some experience in creating a "white gravy"
if you insist on cooking chicken to death, not likely to be so tasty . . .
Chicken in White Wine Sauce
based on Chicken in White Wine Sauce no cream | Get On My Plate
with heavy mods . . . they have pix; their pix not so good, methinks.
DW declared super good; served with roasted vegetables, tomato & mushroom adds
for two:
single T-Rex size chicken boneless skinless breast
sliced in half thickness wise - essential. thick = tough outside before inside done.
salt&pepper
allow to stand 2 hrs at room temp
=======
pat dry
dredge chicken in plain AP flour
let rest 30 minutes
re-dredge chicken in plain AP flour
let rest 30 minutes
=======
prep for sauce while chicken resting:
fine fine mince 2-3 cloves garlic
prepare fresh juice of 1/2 lemon: ~2 T
prepare fresh 4-5 T medium chop parsley curly leaf
=======
pre-heat a 'not non-stick' pan with 2-3 T olive oil
one wants the pan sticky thing to produce 'the fond'
re-re-drege chicken in AP flour immediately before they go into pan
pan fry 3-4 minutes first side; 3 minutes flip side
adjust heat to get golden brown color; do not overrcook
insta-read thermometer to 130'F/55'C
remove to plate and let rest
=======
Make the sauce
the sauce uses the oil/flour/fond from the fry operation
turn down heat
add 2 T butter to pan & melt
add garlic, cook 5-8 minutes at low temp; do not burn garlic
if you burn the garlic, throw it away and start over
add thyme if/as desired
add 1-3 T flour, whisk/stir to make roux of oil+butter in pan
add ~0.5-0.75 cup of dry white wine pinot grigio; whisk in
add ~0.5-0.75 cup chicken stock; whisk in
allow to simmer 10 minutes - adjusting consistency as it cooks with wine/chicken stock -
adjust by taste - use a spoon - taste it.... do not blindly go by qty/clock
salt&pepper if desired
=======
when the sauce consistency is stable:
flour roux does not reach full thickness until it 'boils'
whisk in lemon juice
put pan fried chicken back in pan
spoon sauce over chicken
low heat to warm chicken through
=======
plate chicken
spoon remaining sauce over chicken
garnish with parsley
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