This is one of our easy “GO TO” recipes for putting supper on the table fast. Vary it throughout the year by adding mushrooms and spinach in the fall, slow roasted tomatoes, leeks and scallions in the spring… whatever’s seasonal that you have on hand. Don’t forget to ask your butcher to pound your chicken breasts so you’re ready to “GO”.
- 2 Wagshal’s skinless, boneless, hormone-free Amish chicken breasts, split and pounded
- Maldon Sea Salt Flakes
- Freshly ground white and black peppercorns
- Unbleached white flour
- Enough extra-virgin olive oil to coat the bottom of a large sauté pan
- 1/3 cup white wine
- 2/3 cup chicken stock
- 1 teaspoon Poupon
- 2 large cloves of garlic, minced finely
- 1 shallot, minced finely
- 1/3 cup fresh flat-leaf parsley, chopped
- Fresh lemon juice
- Grated Pecorino
- Heat a large sauté pan over medium high heat.
- Add enough olive oil to coat the bottom.
- Season chicken with Maldon sea salt and freshly ground peppercorns.
- Dredge chicken in flour and shake off excess.
- When oil starts to sizzle, add chicken pieces making sure not to overcrowd the pan. Cook for 3 minutes or so. When chicken is browned, flip and brown other sides for about 3 minutes.
- Anoint with the wine… let the alcohol burn off for 2 minutes or so.
- Remove chicken pieces and transfer to a resting plate.
- Over medium heat… drizzle enough olive oil to coat the bottom of the same sauté pan. Add minced shallot and garlic to soften.
- Now add the Poupon and chicken stock. Bring to boil, scraping up brown bits from the pan for extra flavor.
- Return all the chicken to the pan, cover and simmer gently for 3 minutes or so.
- Remove chicken to platter. Anoint with lemon juice. Pour sauce over chicken.
- Garnish with parsley and Pecorino.
- Serve hot!