Sarahs Sauteed Chicken Breast In Mushroom And Merlot Sau Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
4 tbsp: Clarified butter, see note
4: Boneless, skinless chicken breasts
2: Whole shallots, minced
1 cup: Shiitake mushrooms, soaked according to package
Directions,
1 cup: Demiglace, sauce can be purchased as a dry mix
1/2 cup: Merlot wine,
4 tbsp: Unsalted butter,
Salt, to taste
Pepper, to taste
1 tbsp: Fresh thyme,
Directions:
Preheat oven to 425 degrees F.
In a heavy saucepan, heat clarified butter. Sear the chicken breast
for 1 minute on each side and remove from pan. Quickly saute the
shallots until translucent. Add the mushrooms and demiglace.
Deglaze the pan with the merlot wine, reducing volume by half.
Add the chicken back to sauce and bake 8 minutes. Remove chicken
breasts to serving platter. Thicken sauce by stirring in the butter.
Season with salt, pepper, and thyme. Top the chicken breasts with
sauce and serve.
Makes 4 servings.
NOTE: To make clarified butter: In a saucepan, melt butter. Let
stand, uncovered, for 2 to 3 minute s until the solids settle. Skim
off the clear liquid butter and discard the white milk solids.
Per serving: approximately 5 lean meat, 4-1/2 fat; 484 calories, 5 gm
: carbohydrate, 34 gm protein, 35 gm fat, 220 mg sodium, 174 mg
: cholesterol, 32 mg calcium and 2 gm alcohol
Recipe: Sarahs
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95
Source from luhu.jp
In a heavy saucepan, heat clarified butter. Sear the chicken breast
for 1 minute on each side and remove from pan. Quickly saute the
shallots until translucent. Add the mushrooms and demiglace.
Deglaze the pan with the merlot wine, reducing volume by half.
Add the chicken back to sauce and bake 8 minutes. Remove chicken
breasts to serving platter. Thicken sauce by stirring in the butter.
Season with salt, pepper, and thyme. Top the chicken breasts with
sauce and serve.
Makes 4 servings.
NOTE: To make clarified butter: In a saucepan, melt butter. Let
stand, uncovered, for 2 to 3 minute s until the solids settle. Skim
off the clear liquid butter and discard the white milk solids.
Per serving: approximately 5 lean meat, 4-1/2 fat; 484 calories, 5 gm
: carbohydrate, 34 gm protein, 35 gm fat, 220 mg sodium, 174 mg
: cholesterol, 32 mg calcium and 2 gm alcohol
Recipe: Sarahs
: Submitted by: David Pileggi
: Area: The Cooking Echo
: Posted on: 15 Jul 95
Submitted By HERMAN KELLY On 07-19-95
Source from luhu.jp