Sautéed Chicken with Three Pan Sauces

Recipe courtesy of Keepers by Kathy Brennan and Caroline Campion

Serves 4 to 6

Ingredients: 

Chicken:

  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • One 3½ to 4-pound chicken, cut into 8 pieces, or 2½ to 3 pounds chicken parts, patted dry
  • Salt and pepper

 

Garlic Cream Pan Sauce

  • 4 garlic cloves, smashed
  • 1½ teaspoons fresh thyme leaves or ½ scant teaspoon dried
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • salt and pepper

 

Tomato Fondue Pan Sauce

  • 2 large shallots, thinly sliced
  • ¼ cup dry white wine
  • 1½ cups seeded and diced tomatoes or 1 pint cherry tomatoes, halved
  • 1½ teaspoons chopped fresh tarragon, dill, chives, or a few torn leaves of basil
  • 3 tablespoons unsalted butter
  • Salt and pepper

 

Lemon-Rosemary Pan Sauce

  • 1 garlic clove, minced
  • 1½ teaspoons chopped fresh rosemary or ½ scant teaspoon dried
  • Pinch of crushed red pepper flakes (optional)
  • ¼ cup dry white wine
  • 1 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • Salt and pepper

     

 

Sautéed Chicken with

Three Pan Sauces

Sautéed Chicken with Three Pan Sauces

Click image to enlarge

 

Method: 

Chicken:

In a large skillet or high-sided sauté pan with a lid, heat the oil and butter over medium-high heat until the foam from the butter begins to subside. Season the chicken with salt and pepper, then put in the pan skin-side down. Cook--resisting the urge to repeatedly poke, prod, and look underneath--until it doesn't stick to the pan and is golden brown, about 6 minutes.

Flip the chicken over, reduce the heat to medium, and cover the pan. Cook until just cooked through, 10 to 15 minutes more. (If you're using both dark and white meat, note that the white meat will cook faster.) Transfer to a platter. If you're making one of the pan sauces, tent the chicken with foil to keep warm and continue with that recipe. If not, sprinkle the chicken with a little salt, and serve hot, warm, or cold.

Garlic Cream Pan Sauce:

Pour off all but about 1 tablespoon of the fat from the pan of sautéed chicken, then return the pan to medium heat. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add the thyme and stir briefly. Add the wine, scraping up  any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated.

Add the cream and any juices accumulated on the platter and simmer until the sauce has reduced slightly and the flavor has concentrated, about 3 minutes. Check the seasonings, adding salt and/or pepper, to taste. Serve the chicken topped with the sauce.

Tomato Fondue Pan Sauce:

Pour off all but about 1 tablespoon of the fat from the pan of sautéed chicken, then return the pan to medium heat. Add the shallots and cook, stirring often, until fragrant, about 1 minute. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated.

Add the tomatoes and any chicken juices accumulated on the platter and cook, stirring often, until they are slightly broken down and heated through, about 2 minutes. If using cherry tomatoes, gently press them with the back of a spoon.

Off the heat, add the herbs, then swirl in the butter. Check the seasonings, adding salt and/or pepper, if needed. Serve the chicken topped with the sauce.

Lemon-Rosemary Pan Sauce:

Pour off all but about 1 tablespoon of the fat from the pan of sautéed chicken, then return the pan to medium heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds. Add the rosemary and pepper flakes (if using) and stir briefly. Add the wine, scraping up any caramelized bits from the bottom of the pan, and simmer until most of the wine has evaporated.

Add the broth and any chicken juices accumulated on the platter and simmer until the sauce has reduced slightly and the flavor has concentrated, about 3 minutes. Off the heat, add the lemon juice, then swirl in the butter. Check the seasonings, adding salt and/or pepper, if needed. Serve the chicken topped with the sauce.


 

Louisiana Recipes Weekly



 

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