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Author Notes: Tired of the same old chicken recipes, I decided to try an eclectic blend of flavors. I was pleasantly surprised to end up with a rich and beautiful "cognac" colored gravy for sauteed chicken....this gravy recipe is a bit a rich, but once in awhile, it's OK to indulge :) —LazizaBites
- 4 chicken breasts, (flattened with meat pounder)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon sumac
- 5 -6 tablespoons flour
- 3-4 tablespoons olive oil
- 2 tablespoons butter
- 3 shallots, sliced
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- pinches saffron, (heat in small frying pan to release flavor, and set aside)
- 1/4 cup parmigiano reggiano cheese
- Season chicken with salt, pepper, sumac, and then dredge in flour.
- Heat the olive oil in a heavy saute pan, over med high heat. Add the chicken, and saute until lightly golden browned on both sides. Cook until chicken is about 75% done, and then transfer to another plate, leaving the browned bits in the pan.
- Add butter to the pan, heat until its starts to sizzle, and then add the shallots. Saute for about 5- 6 minutes, until the shallots start to caramelize.
- Add the wine to the pan. After a minute, slowly whisk in the cream, until blended.
- Add the saffron to the wine/cream mixture. Blend and simmer for a minute or so.
- Add the chicken back into the pan, lower heat, and cover. After a couple minutes, sprinkle with the cheese, and recover. Cook until the chicken is done.
- This recipe was entered in the contest for Your Best Gravy
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