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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I created this recipe out of necessity. Drop in guests, pantry looking pretty grim. So I started substituting ingredients that I did have to make this variation of a buerre blanc. I was braced for disaster but got thumbs up from DH and Dfriends. If you have the time, brine the chicken breasts for 2 - 4 hours in insure super moist meat. You'll find brining recipes on this site. Ingredients:
4 boneless skinless chicken breast halves |
1 tablespoon olive oil |
7 tablespoons unsalted butter, cut up, softened |
1/4 cup onion, minced |
1 large garlic clove, minced |
1/4 cup dry white wine |
2 tablespoons balsamic vinegar |
1 chipotle chile in adobo, chopped |
1 tablespoon heavy cream |
1 teaspoon adobo sauce |
salt and pepper |
Directions:
1. Put chicken breasts between pieces of waxed paper and pound to a thickness of about 1/2 inch.
2. Heat large skillet over med-high heat until hot.
3. Add oil and 1 T. butter. Heat until butter is melted.
4. Add chicken; cook 5 - 6 mintes or until juices run clear. Turn once.
5. Place chicken on plate; cover loosely with foil to keep warm.
6. Add onion and garlic to skillet.
7. Cook 2 minutes or until soft.
8. Add wine and vinegar.
9. Cook until most of the liquid has evaporated.
10. Reduce heat to medium.
11. Whisk in remaining butter 1 T. at a time.
12. Stir in chipotle chile, cream, adobo sauce, salt and pepper.
13. Plate chicken and spoon sauce over.
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