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
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Ingredients
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4
chicken breasts, (flattened with meat pounder)
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1/2 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1/4 teaspoon
sumac
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5 -6 tablespoons
flour
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3-4 tablespoons
olive oil
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2 tablespoons
butter
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3
shallots, sliced
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1/4 cup
dry white wine
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1/2 cup
heavy cream
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Pinch
saffron, (heat in small frying pan to release flavor, and set aside)
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1/4 cup
parmigiano reggiano cheese
Directions
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Season chicken with salt, pepper, sumac, and then dredge in flour.
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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.
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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.
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Add the wine to the pan. After a minute, slowly whisk in the cream, until blended.
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Add the saffron to the wine/cream mixture. Blend and simmer for a minute or so.
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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.
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