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
chicken breasts, (flattened with meat pounder)
freshly ground black pepper
5 -6 tablespoons
dry white wine
saffron, (heat in small frying pan to release flavor, and set aside)
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.