Friday, November 13, 2009

THE Chicken Recipe

Seriously folks, this is pretty much the only chicken recipe you need, because it's a basic chicken with pan sauce that you can customize it to make whatever kind of chicken that you want. If you have the New Better Homes & Gardens cookbook, it's page 466. I love this recipe. Seriously. If you commit one recipe to memory, let this be it! It is so dang versatile!

Chicken with Pan Sauce
-4 boneless, skinless chicken breasts, pounded to 1/4 inch
-2/3 cup dry white wine
-1/2 chicken stock
-1/4 cup shallot or onion finely chopped
-Salt and Pepper for seasoning (or substitute any seasoning you want)
-2 tablespoons of cream or milk
-One to Five Tablespoons of butter

After pounding, season chicken breasts. Heat one tablespoon butter in a skillet over medium high heat. Saute the chicken about 6-8 minutes, flipping once, until cooked through. Remove the chicken. Toss the onion or shallot into the pan, until they're brown and tender. I usually throw in garlic, because I love garlic. Once they're tender, add the wine and chicken stock. Bring to a boil, and boil 10-15 minutes until the sauce has reduced to about 1/4 cup. Add the milk/cream, and stir into sauce. Next, add butter one tablespoon at a time until the sauce is nice and golden brown. It will thicken a bit. NOW, you have options.

This is the point, where you can make the chicken any way you want. You could add 2 tsp balsamic vinegar and 2 tsp capers. Or, you could add 2 tsp lemon juice and 2 tsp basil. Or, add 2 tsp lemon juice and a tablespoon of capers (which makes a quick Chicken Picatta!!). Or, you could add 2 tsp italian seasoning, and some diced tomatoes. Another option is to add 2 tsp dijon mustard and 2 tsp parsley. Last night, I added lemon pepper and some lemon juice. And more garlic.

[If you're really thinking ahead, you could season the chicken at the beginning with a coordinating spice. But plain old salt & pepper works too.]

Now, return the chicken to the pan, and turn to coat in sauce. Let it simmer on low for a few minutes to take on some of the sauce flavor. Then, about 2 minutes before you're ready to serve, remove from the heat. This makes the sauce congeal a bit...but in a good way...and thickens it to an almost gravy like consistency that is perfect for spooning over the chicken and some wild rice.


  1. hmm maybe i'll have to do some cooking for the man tonight?!

  2. Yum. I am officially starving! :-)


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