Chicken with Sherry Sauce

chicken with sherry reductio

Ingredients:

2 T clarified butter or high heat cooking oil
4 thin chicken breasts
2 pinches of Kosher Salt
1/4 t fresh cracked black pepper
1 large shallot, minced
3/4 cup good sherry (please do not use “cooking sherry”)
1/4 t tarragon
1/4 t white pepper
A few shakes of Kosher salt
1/2 t Dijon mustard
1 1/2 t cold butter, unsalted

Directions:

Prep the chicken by whacking vigorously with the flat side of a wooden kitchen mallet until the pieces are of uniform thinness for super quick cookery. Evenly thin pieces of meat is the secret to tender pan browned chicken. If the meat is very thick, slice it horizontally before whacking it even.

Sherry Shallot Reduction

Sherry Shallot Reduction Sauce

Mince the shallot. Measure the sherry. In a small bowl combine the tarragon and white pepper. Set out the mustard. Keep the 1 1/2 t butter in the refrigerator until it is time to use it.

Heat a pan to medium high. When the pan is very hot, add the clarified butter. After the butter is sizzling, add the chicken breasts to the pan.

Sprinkle each piece of chicken with a pinch of Kosher salt and 1/8 t fresh cracked black pepper. Sauté until the chicken browns. The exact length of time depends upon how thin your chicken is. It could take 3 minutes or it could take 6. Lift them and check every now and then.

Turn to brown the other side. Sprinkle the browned side with one pinch of Kosher salt and 1/8 t fresh cracked black pepper. Continue to cook until the second side is brown.

Check the thickest piece to make sure there is no pink remaining. Remove from the pan to a plate and cover with foil.

Add the shallots to the pan and sauté for one minute. Stir to loosen some of the browned bits.

Pour in the sherry, stirring to deglaze the pan.

Add the tarragon, white pepper, a few shakes of Kosher salt, and Dijon mustard. Stir to incorporate and reduce a little via a very vigorous simmer. This will only take a couple minutes as your burner is still set on medium high.

To finish the sauce, add the drippings that have accumulated on the plate of chicken and then stir in the cold butter. The sauce will now take on a silky thick texture from the butter, so don’t skip it.

Simmer for one minute and then pour into a nice little serving bowl. Set it out at the table for guests to spoon over the chicken.

Excellent indeed!

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