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Chicken with Pan Sauce Recipe

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This recipe for Chicken with Pan Sauce, by , is from The Biberdorf Family Cookbook Project, 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!

Contributor:  
Contributor:  
Kay Marie Biberdorf

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
5 tbs cold butter
2/3 c dry white wine
1/2 c chicken broth
1/4 c finely chopped shallot or onion
2 tbs heavy whipping cream

Directions:
Directions:
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle with salt and pepper.

In a large skillet melt 1 tbs of butter over medium-high heat. Reduce heat to medium. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm.

Add wine, broth, and shallot to the hot skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently for 10 to 15 minutes or until liquid is reduced to 1/4 c. Reduce to medium-low.

Stir in cream. Add remaining 4 tbs butter, 1 tbs at a time, stirring until butter is melted after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken.

(You can make a balsamic-caper sauce by stirring 2 tsp balsamic vinegar and 2 tsp drained capers into the finished sauce Or a lemon-herb sauce by stirring 2 tsp fresh lemon juice and 2 tsp snipped fresh thyme or parsley into finished sauce.)

 

 

 

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