Learn to cook an amazingly easy French Chicken w/ a tasty Pan Sauce Recipe while Dale & Chrysta dish on the Oscar nominated musical Les Miserable!
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Roasted Chicken with Sauvignon Blanc Pan Sauce
(takes 25 minutes to make)
4 boneless chicken breasts, with skin.
1 tablespoon vegetable or canola oil (enough to grease bottomon skillet)
1/2 C Sauvignon Blanc
1/4 C freshly squeezed lemon juice
1 large shallot, minced
3 tablespoons heavy cream (whole milk can be substituted in a pinch)
4 tablespoons unsalted butter, diced, at room temperature
Salt and pepper to taste
Preheat the oven to 375-400 degrees.
Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper.
In an oven-safe pan (we like a cast-iron skillet) heat the oil over medium-high heat for 2 minutes.
Place the chicken breasts, skin side down, in the skillet and cook for 4 minutes without moving, until the skin is golden brown.
Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 14 minutes, until the chicken is cooked through.
When the chicken comes out of the oven, remove from pan. To the pan, add the shallots. Cook for 3 minutes.
Add white wine to deglaze all the juices and meaty bits. Scrape bottom with wooden spoon or rubber spatula.
Add lemon juice to the pan and cook on medium high heat for 4-5 minutes. Cook until mixture reduces to about 3 tbsp.
Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil.
Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated.
Spoon sauce on top of mashed potatos and place chicken over rice or mashed potatoes.