Tuesday, March 12, 2013
Basic Sauteéd Chicken
Source: Catherine Newman on Family.com
2 pounds boneless, skinless chicken breasts sliced thin
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
Begin by trimming the chicken breasts if they need trimming. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the foam subsides, add the chicken breasts in one layer and cook for about 3-5 minutes while the bottom gets crusty and brown.
Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through.
Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan.
Pour the wine in and scrape with a spatula to dissolve all the browned bits while the wine bubbles and boils furiously in the hot pan. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy. Taste it for salt, then drizzle it over the chicken and serve.