Sauteed Chicken Breasts
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4skinless, boneless chicken breasts (from two chickens)
- 4tablespoons flour
- 4tablespoons butter
- 1small onion, minced fine
- ½cup dry white wine
- ½pint heavy cream
- 2tablespoons meat glaze
- Ground white pepper and salt to taste
Nutritional analysis per serving (4 servings)
699 calories; 41 grams fat; 23 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 65 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dredge the chicken breasts lightly with flour and shake off the excess.
- Step 2
Melt the butter over high heat in a frying pan and saute the breasts quickly on both sides until they are delicately browned. Remove to a serving dish. (At this point, the centers should still be raw.)
- Step 3
Add the onion to the pan, stir it around vigorously (still over high heat) and, when it just begins to brown, add the wine.
- Step 4
Boil the wine away to almost nothing, add the cream and meat glaze, and continue boiling over high heat, stirring constantly, until the sauce is slightly thickened. Add white pepper and salt to taste and return the breasts to the pan. Lower the heat, and let themcook for a minute or so more, until the centers are just ''set'' pastth e point of rawness. Do not overcook. Serve over rice or pasta.
- This general approach will produce excellent results with almost any sauteed meat or fish. By way of variation, an herb (e.g. tarragon, chervil, basil, rosemary or green peppercorns) can be added along with the cream; and/or a few peeled, seeded and chopped fresh tomatoes can be put in as the wine begins to disappear. In any case, the meat glaze remains the all-harmonizing touch.
Private Notes
Comments
This turned out great. I had been looking for a simple, no-nonsense recipe to use with some thin cur breast that needed cooking. For the “meat paste” I used Better than Bullion chicken paste. Followed recipe as written but added mushrooms. Fabulous. A keeper for sure.
This recipe produces an elegant dish with a minimum of ingredients and work. In place of meat glaze, I simmered about a cup of chicken stock with a tablespoon of butter until it had reduced to 2 tbs. Egg noodles made a nice accompaniment.
This is very good chicken, and very easy to make. I didn't even use the meat glaze, and substituted 1/2 and 1/2 for the heavy cream.
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