Pan-seared chicken breasts with white wine sauce

This one of our favorites.

Use a 12 inch skillet here so that the chicken has enough room to brown or do it in two batches.  If you'd like a cream sauce, simply replace the butter with 4 tablespoons of heavy cream and simmer until thickened.  Parley, basil, thyme or dill can be substituted for the tarragon.

CHICKEN
1/2 cup all0purpose flour
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed.  *I like to fillet them so they are thinner.
salt and pepper
2 tablespoons vegetable oil

VERMOUTH SAUCE
1 tablespoon vegetable oil
1 shallot, minced
salt
3/4 cup low-sodium chicken broth
1/2 cup dry vermouth or white wine *I often use cooking wine .
3 tablespoons unsalted butter. cut into 3 pieces and chilled
2 teaspoons minced tarragon or 1 teaspoon dried
pepper

1.  For the chicken: Adjust an oven rack to the lower-middle position and heat the oven to 200 degrees.  Spread the flour in a shallow dish.

2.  Pound the thicker ends of the breasts as needed.  Pat dry with a paper towel, then season with salt and pepper.  Dredge through the flour to coat and shake off any excess.

3.  Heat the oil in a 12 inch skillet over medium high heat until light golden brown on both sides, about 10 minutes.  Transfer the chicken to a plate and keep warm in the oven.

4.  For the sauce: Add the oil to the skillet and return to medium-heat until shimmering.  Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes.  Stir in the broth and vermouth, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.

5.  Stir in any accumulated chicken juice.  Turn the heat to low and whisk in the butter, one piece at a time.  Off the heat, stir in the tarragon and season with salt and pepper.  Spoon the sauce over the chicken before serving.

From The America's Test Kitchen Cook Book  page 336

Rotini Tetrazzini

6 Tablespoons butter
6 Tablespoons flour
2-1/4  cups chicken broth, divided                          
1/4 cup heavy cream                                            
1/4 cup milk (can omit cream & use 1/2 cup milk)   
2 egg yolks, slightly beaten                                      
2 cups cooked chicken or turkey, cubed
1 cup mushrooms, lightly sauteed (optional)
2 Tablespoons fresh parsley, chopped
Salt/freshly ground black pepper
Freshly grated parmesan cheese
8 ounces rotini noodles, cooked
                          
Melt butter in a saucepan over medium heat; whisk in flour until smooth.  Cook 1 minute, whisking constantly.  Gradually whisk in 1-3/4 cup broth, cream and milk; cook over medium heat whisking constantly until mixture is thickened and bubbly.  Add 1/2 cup of the hot sauce--several tablespoons at a time-- to the egg yolks stirring after each addition.  Add egg/sauce mixture to the hot sauce and stir until heated through and bubbly.  While making the sauce, cook the rotini noodles according to directions; drain.  Add sauce, chicken or turkey, sauteed mushrooms, salt & pepper to the noodles stirring to combine. Add up to 1/2 cup of additional broth or more to make desired consistency.  Sprinkle with fresh parsley.  Serve with fresh parmesan cheese. 
Makes 4-servings

Posted by: Connie Davis