Pan Seared Chicken Breast With A White Wine Shallot Cream Sauce
This may be the best thing I make. It really doesnt take much work but people who try it will think you are a master chef who has done this for years.
This may be the best thing I make. It really doesnt take much work but people who try it will think you are a master chef who has done this for years.
- skinless boneless chicken breasts - 4
- butter - 1 1/2 tablespoons
- extra virgin olive oil - 1 1/2 tablespoons
- kosher salt and fresh ground pepper - to taste
- shallots - 4 diced fine
- garlic cloves - 3 diced fine
- dry white wine (chardonnay ) - 1 cup
- chicken stock or broth - 2 cups
- heavy cream - 1 1/2 cups
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Brine your chicken breasts. BRINE RECIPE: in a small bowl dissolve 1-1/2 tablespoons of table salt (or 1/4 cup of kosher salt) with 1/4 cup of sugar in 1 cup of HOT water. Next in a large bowl add hot water to 7 cups of cold water and place chicken in brine. Leave at least three hours but no longer than 6. This prevents the breast from drying out and creates the moistest chicken you will ever have.
- After the chicken has brined preheat your oven to 300°F, finely chop the shallots and garlic and set aside separately, DO NOT COMBINE SHALLOTS AND GARLIC YET. Remove your chicken from the brine, pat dry and salt and pepper to taste.
- Preheat your saute pan over medium high heat until drops of water quickly evaporate. If the drops bead up and roll around the pan is too hot. Place the butter and olive oil in the pan until butter has melted into the oil. Place chicken into the pan and saute 5 minutes on each side.
- Transfer chicken to an oven safe plate tent with tinfoil and place into the preheated oven.
- Remove pan from the heat and deglaze pan with a half cup of the wine. Whisk until all the gorgeous tasty brown bits from the bottom of the pan are dissolved.
- Return pan back to heat: 1) add shallots and cook for two minutes 2) add garlic next and cook for 30 seconds. Make sure not to burn the garlic. 3) add remaining half cup of wine and reduce (boil) until there is just a faint amount left stirring off and on 4) add the chicken stock or broth and reduce until only about half remains about 10 minutes stirring frequently. 5) add the cream and reduce until about half another 10 minutes or so, again stirring frequently.
- You want the sauce to coat the back of a spoon. This is called Napper by the way and if you can do this you are up there with all them fancy classically trained french chefs.
- After the sauce is at the desired consistency remove from heat, take the chicken out of the oven and check for doneness (165°F). Plate the chicken and spoon sauce over.
Pan-Seared Chicken Breast with a White Wine Shallot Cream Sauce: A Weeknight Culinary Delight
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are both impressive and efficient, and this pan-seared chicken breast with a white wine shallot cream sauce fits the bill perfectly. It's a dish that consistently wows my family and friends, yet it's surprisingly simple to make, even on a weeknight after a long day at the office. The secret? A little bit of planning and a few clever techniques.
The foundation of this dish is the perfectly brined chicken breast. Brining isn't just some fancy chef trick; it's a game-changer. By submerging the chicken in a saltwater solution for a few hours, you essentially infuse the meat with moisture. This simple step prevents the chicken from drying out during cooking, ensuring a juicy and tender final product. The result? Chicken breasts so succulent, they practically melt in your mouth. Believe me, your family will thank you for this one!
Beyond the brining, the technique of pan-searing adds a beautiful depth of flavor. The high heat creates a delicious sear on the chicken, adding a lovely crust while keeping the inside incredibly moist. This is a perfect balance of textures and flavors, a testament to the fact that sometimes, simple is best. The sauce is the star of the show. The combination of white wine, shallots, garlic, and cream creates a rich, luxurious sauce that elevates the entire dish. It's a symphony of flavors, a harmony of sweet and savory notes that perfectly complements the tender chicken.
But what truly makes this recipe special is its adaptability. You can easily customize it to your taste. Love mushrooms? Toss some sliced cremini mushrooms into the pan with the shallots. Want a bit of spice? Add a pinch of red pepper flakes to the sauce. The possibilities are endless! It's a blank canvas for your culinary creativity, allowing you to personalize the dish to perfectly suit your preferences.
Beyond the Recipe: This recipe isn’t just about the food; it’s about the experience. The process of creating a delicious meal, from brining the chicken to the final flourish of pouring the sauce, is incredibly satisfying. It's a moment of mindfulness, a small escape from the daily grind. It's a chance to connect with your family and friends over a shared meal, creating memories that will last a lifetime. And the best part? The clean-up is surprisingly straightforward, so you can enjoy the fruits of your labor without the burden of an extensive post-dinner chore list.
Serving Suggestions: Serve this pan-seared chicken breast with a simple side of roasted vegetables, a fresh salad, or creamy mashed potatoes. The rich sauce pairs beautifully with almost anything, making it a perfect centerpiece for a weeknight dinner or a special occasion gathering. This isn't just a recipe; it's an invitation to create something delicious and share it with the people you love.
So, go ahead, give this recipe a try. Impress yourself, impress your family, and experience the joy of creating a truly memorable meal. It’s easier than you think, and the reward is well worth the effort. You'll be amazed at how this simple yet elegant dish can transform a weeknight dinner into something truly special.
Final Thoughts: This pan-seared chicken breast with white wine shallot cream sauce is more than just a recipe; it's a testament to the power of simple ingredients and clever techniques. It's a dish that speaks volumes about the joy of cooking and the satisfaction of creating something delicious from scratch. And most importantly, it's a dish that you can confidently add to your culinary repertoire, knowing that it will consistently deliver a flavorful and satisfying experience.
