Sauteed Breast Of Chicken With Foie Gras And White Wine Recipe
Ingredients
| Chicken breasts-2 whole- skinned, boned, halved, and flattened slightly | ||
| Unsalted butter | 2 Tablespoon | |
| Shallots | 2 | |
| Garlic | 2 Clove (5gm) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Light cream | 1/2 Cup (16 tbs) | |
| Basil | 2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
| Parsley | 3 Tablespoon, chopped | |
Directions
GETTING READY
1. Preheat the oven to 275° F.
MAKING
2. Take a sauté pan and melt the butter.
3. Sauté the chicken pieces over medium-high heat about 3 minutes on each side.
4. When the sautéing will be almost done, remove the meat pieces on a plate and place in the oven.
5. Reduce the heat to low and add the shallots and garlic to the pan.
6. Cook for another 5 minutes, till the shallots turn soft but not brown.
FINALIZING
7. Enlarge the heat and deglaze the pan with white wine and cream.
8. Cook 3 minutes more to reduce slightly the liquid consistency.
9. Add the herbs like basil, parsley; season the preparation with salt and pepper, and then place the chicken breast pieces in the pan.
SERVING
10. Now the dish is ready to serve.
1. Preheat the oven to 275° F.
MAKING
2. Take a sauté pan and melt the butter.
3. Sauté the chicken pieces over medium-high heat about 3 minutes on each side.
4. When the sautéing will be almost done, remove the meat pieces on a plate and place in the oven.
5. Reduce the heat to low and add the shallots and garlic to the pan.
6. Cook for another 5 minutes, till the shallots turn soft but not brown.
FINALIZING
7. Enlarge the heat and deglaze the pan with white wine and cream.
8. Cook 3 minutes more to reduce slightly the liquid consistency.
9. Add the herbs like basil, parsley; season the preparation with salt and pepper, and then place the chicken breast pieces in the pan.
SERVING
10. Now the dish is ready to serve.
Chef
