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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Seared Chicken Breast with Red Wine Sauce Recipe

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This recipe for Seared Chicken Breast with Red Wine Sauce is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts
salt and pepper
flour
3 tablespoons unsalted butter
1/4 cup olive oil
1 cup red wine
1 cup chicken stock
one squirt dijon mustard
Directions:
Directions:
Rinse and dry off chicken. Rub with salt and pepper. Dredge chicken in flour (make sure it is coated well). Heat up skillet on stovetop (medium-high heat) with olive oil and 2 tbsp. unsalted butter. Proceed to fry chicken, turning when golden brown. Then put chicken in oven at 325ºF until sauce is complete.

For red wine sauce:
Whisk together red wine, chicken stock, and dijon mustard in a separate bowl. Use the same frying pan and do not clean it first. Keep the heat on medium-high and add mixture for red wine sauce.
Boil down to half, and add last 1 tbsp. of butter and whisk for a glossy appearance. Straining the red wine sauce is optional.

Remove chicken from oven and pour red wine sauce over chicken to liking.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
We enjoy this dish with rice.

 

 

 

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