Sunday, 19 July 2009

Pan Fried Chicken with French Style Sauce

Pan Fried chicken with French Sauce
Your choice of boneless white or dark meat chicken, thicker pieces pounded to about 1/2 inch thick. ( I used three chicken breasts and did not pound them)
Salt and pepper, to taste
1-2 tablespoons of olive oil, or a mixture of oil and softened butter.
Heat a sauté pan over medium high heat until hot, about 3-5 minutes, depending on your stove.
Lightly salt and pepper the chicken pieces on both sides.
Add the oil, and then the butter, if using. Heat until the oil shimmers.
Place the chicken pieces in the pan, “prettiest” side down, leaving at least ½ inch between pieces. Let cook, adjusting the heat to achieve a fairly robust sizzle, for about 3-4 minute. Resist the temptation to poke at or move the chicken. Just let it cook.
Watch the meat as it cooks, and you will be able to see a ring of white travel up from the edges of the chicken as it sautés. Once the ring of cooked chicken appears to have cooked about half-way, turn the chicken with tongs. If it is “stuck,” don’t force it. The meat will release naturally once it has browned.
Wait another 30 seconds or so and try again. Make sure to keep adjusting the heat. You don’t want a lot of popping, just a robust sizzle and hiss.

Remove from heat and keep warm.

1 tbsp Oil
1/2 c thinly sliced mushrooms (I used canned)
2 tsp minced shallot
1 tbsp Dijon mustard (I used whole grain)
1/2 c chicken stock
1/2 c dry white wine
salt and pepper, to taste (I left this out)
1 tbsp tarragon, thyme or marjoram
small pat of butter

Over medium-high heat, in the pan you used to cook the chicken, add the oil and saute the mushrooms until they give up their liquid and then it evaporates. Add the shallot and saute until they begin to caramelize and then add the mustard and stir.

Pour in the stock and wine, stirring and scraping the bottom of the pan. Reduce (simmer) liquid by about half.

Taste and add salt/pepper if necessary. Remove from the heat and whisk in the herbs and butter.

Adapted from a recipe by reluctant gourmet @
He has some great advice, tips and recipes, check his website out you will be glad you did.

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