CLASSIC CHICKEN SAUTE
Yield: 6 servings
2 1/2 lb Meaty chicken breasts or 1 sm Onion (or 2 shallots), diced
-thighs 1/2 ts Dried thyme, tarragon, or
2 tb Vegetable oil (or more, if -rosemary
-needed) 1/2 c Dry white wine
2 tb Butter or margarine 1/4 c Heavy cream or half-and-half
Freshly-ground black pepper
Skin chicken pieces, if desired. Heat oil and butter in large, heavy
skillet over medium heat. Add chicken in one layer, without crowding; cook
in two batches if necessary. Cook until lightly browned, about 5 minutes;
turn and brown other side. Season lightly with salt and pepper. If cooking
two batches, remove cooked chicken from skillet and keep warm while cooking
second batch. Arrange all of the chicken in the skillet and sprinkle with
onion and dried herb; saute for 1 to 2 minutes. Pour wine over chicken,
cover, and simmer until tender, about 12 to 15 minutes for breast meat or
15 to 18 minutes for thighs. Uncover and boil briskly for 1 to 2 minutes.
Remove chicken to a warm platter. Stir cream into sauce and pour over
chicken. Serve immediately (with rice cooked in chicken broth).
Makes about 6 servings.
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