Chicken Breasts Sauteed In Butter With Brown Wine Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts (pounded thin)
• 1/4 teaspoon salt
• 1 big pinch pepper
• 1 cup flour (spread on 8-inch plate)
• 6 tablespoons clarified butter
• 1 tablespoon minced shallot
• 1/4 cup port wine
• 2/3 cup beef stock or 2/3 cup bouillon
• 2 tablespoons minced parsley

Recipe

• 1 just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.
• 2 pour clarified butter into skillet to a depth of about 1/16". set over moderately high heat. add the breasts. adjust heat as necessary to keep the butter from getting any darker than a deep yellow.
• 3 saute for three minutes, then turn breasts and saute an additional 3 minutes. press the tops with your finger. as soon as they are springy to the touch, they are done. remove to a warm plate, leaving the butter in the pan.
• 4 for sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. pour over the chicken and sprinkle with parsley.