In this recipe, we will be using chicken and preparing this quite simple, yet elegant, yet slightly different moderated version of this wonderful sauce that has been around since around 1559 in French Cuisine.
Enjoy!
Ingredients:
2 Boneless skinless chicken breast
4 TBS olive oil
1 TSP Shallots
1 TSP Garlic
1 Ounce sliced domestic mushrooms
1/3 Cup Chardonnay
1/2 Cup Demiglaze (Reduced Brown Stock. Veal Stock works well)
3 TBS Chopped Tomatoes
1 TSP Reduced balsamic vinegar
1/2 Ounce butter
1 TSP chopped parsley
Salt and pepper to taste
Directions:
1. Season the chicken with salt and pepper.
2. Heat the oil in a skillet and saute the chicken until golden brown on the outside, but not fully cooked through. Remove the chicken from the pan and set aside.
3. Add in the shallots and mushrooms to the pan and saute. Add in the white wine and reduce until au sec (see below)
4. Add in the demiglaze and tomatoes and bring to a boil reducing the liquid.
5. Add in the balsamic vinegar. Add parsley and season with salt and pepper to taste.
6. Finish in the over and 350 degrees for 20 minutes. Remove from the over and stir in butter to finish.
7. Serve!
Side note:
Au Sec is a term that basically means, reduce until the liquid has evaporated. Evaporated liquids in meals quite enhance the flavor of the meats.
