Brandied Chicken. |
Brandied Chicken:
This recipe requires extra time
for marination
To Prepare the Chicken:
1/4 boneless, skinless chicken breast per person (yes, this is enough!)
Olive oil, as required
Soy sauce, as required
Generous grinding of black pepper
Butter and oil, as required
Several hours before dinner, pound chicken to a thickness of about 3/8-inch between two clean plastic bags.
Pound, pound, pound! |
Rub each flattened piece of chicken with a little olive oil, soy sauce to taste, and a liberal grinding of black pepper. Cover and refrigerate several hours.
Marinate several hours. |
Have ready at the dinner table: Your table-top cooker, a heavy, medium-sized skillet, some butter and oil for searing the quartered, flattened chicken breasts, and a small pitcher containing the pre-measured, combined ingredients for the sauce.
Prepare and array all ingredients. |
Sear flattened, marinated chicken breasts ... |
... Until golden. |
Set aside. |
To Prepare the Sauce:
2 tbsp. butter
1/4 cup diced onion
2 cloves garlic, minced
1/2-to-3/4 c. sliced mushrooms
1/4 cup finely chopped parsley
1 tbsp. cornstarch or tapioca starch
1 tbsp. Dijon-style mustard
1 c. chicken stock
1/8 tsp. Worcestershire sauce
Juice of half a lemon (see Note)
1/4 cup white wine
2 tbsp. brandy
Melt butter in skillet over medium-low heat. Add onion, garlic, and mushrooms, stirring just until mushrooms brown.
Sauté onion, garlic, and mushrooms. |
Add parsley, stirring a few seconds longer before pouring in the contents of a small pitcher containing well-combined cornstarch or tapioca starch, mustard, and stock. Stir just until mixture comes to a boil. Add Worcestershire sauce and fresh lemon juice (see Note), stirring 30 seconds to allow flavors to blend.
Stir in combined sauce ingredients. |
Quickly stir in wine and brandy. Return chicken to skillet, turning each piece just until heated through and chicken is well-coated with sauce.
Note: I buy cheesecloth “lemon covers” at my local cooking supply store. Boldly and dramatically poke a sharp fork into your covered lemon and give a hearty squeeze. The juice will flow out; the lemon pips won’t.
No comments:
Post a Comment
Want to find a long-lost favorite recipe? Want to submit one of yours, or simply leave a comment? Always happy to hear from you!