Brandied chicken sauté

Brandied chicken sauté

By
From
Encyclopedia of Food and Cookery
Serves
4

This is the basic sauté method for poultry or small, tender cuts of meat. You can do veal steaks and lamb noisettes or cutlets in the same way.

Ingredients

Quantity Ingredient
4 half-breasts of chicken
1 tablespoon olive oil
30g butter, plus extra knob
6-8 mushrooms
8 button onions or golden shallots, peeled
3 tablespoons brandy
salt and freshly ground black pepper
1 garlic clove, crushed
60ml white wine
125ml chicken stock

Method

  1. Trim chicken neatly and dry with paper towels. Heat oil and butter, and sauté mushrooms and onions on high heat until lightly browned. Remove vegetables with a slotted spoon. Add chicken to pan and brown all over. Warm brandy and pour over chicken. Set alight and shake pan until flames subside. Season with salt and pepper and add garlic, wine, stock and fried vegetables.
  2. When liquid boils, lower heat, cover pan and simmer gently for 10 minutes or until chicken is tender. Place chicken and vegetables on a heated serving dish. Boil sauce rapidly until slightly reduced, swirl in extra butter off heat and pour over chicken.
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