Recipe: Chicken Pan Sauce with White Wine and Shallots
Happy Mother’s Day to all those fabulous Mamas out there, most of all….mine! For those of you regular readers of Shut Up & Cook, you know that Marnie…aka Marnie Poppins is a regular addition in the kitchen, be it here in Seattle or back in my childhood home of Ipswich, Massachusetts.
In addition to all those Mom Skills she has (such as the ability to actually fold fitted sheets) she is an exquisite cook, pulling together delicious meals with seeming effortlessness, all the while offering sage life advice.
While this Chicken Pan Sauce with White Wine and Shallots was actually another dish from my Culinary Camp in Boulder with my Dad, it would be a perfect dinner for Mother’s Day (or any night this week) since it’s truly Easy, Elegant, and Delicious..just the way I like it.
Chicken Pan Sauce with White Wine and Shallots
Serves 4-6, Adapted from Auguste Escoffier School of Culinary Arts
- 32 ounces, boneless, skinless chicken breasts, cut horizontally and pounded thin
- 2 large shallots, minced
- 1 cup artichoke hearts, quartered
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup heavy cream
- Salt and Pepper to taste
- Fresh parsley, to garnish
- Vegetable oil, for sauteing chicken
- Season the chicken with salt and pepper.
- Sear and saute the chicken in oil using a stainless skillet until golden brown and cooked through (this is why you want them pounded thin, so they cook quickly and don’t dry out)
- Remove chicken from pan and cover with foil while resting.
- Add shallots and sweat over low heat until fragrant and translucent, about 4-6 minutes.
- Add the artichoke hearts and cook another 2-3 minutes.
- Deglaze the pan with the wine and reduce to 1/4 cup.
- Add the stock and reduce to 1/2 cup.
- Add cream and reduce to nappe consistency (aka a consistency thick enough to coat the back of a spoon). There should be about one cup of sauce.
- Season to taste with salt and pepper.
- Slice the chicken against the grain on the bias.
- Serve chicken over angel hair pasta, finished with spoonful of sauce and garnished with chopped parsley.