Chicken With Red Wine Reduction
photo by fitnfamished
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- salt and black pepper
- flour (for dredging)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
-
red wine and mustard sauce
- 1⁄4 cup chicken stock
- 1⁄4 cup red wine
- 1 teaspoon Dijon mustard
directions
- Put a good handful of flour in a bowl, pie plate, or deep dinner plate, and keep it near the stove. Mix the sauce ingredients together and keep handy also.
- Heat 2/3 of the butter and the olive oil in a large skillet (12") over medium heat. Test the oil/butter heat by flicking a little of the flour into it. If it sizzles and turns brown pretty quickly, it's ready to cook the chicken breasts. Dredge one of the chicken breasts in the flour, coating both sides well. Increase the heat of the pan to medium high when you place the first breast in the pan, dredge the next one and place in the pan, and so forth until all are in the pan. Cook for 3 or 4 minutes, then flip them in the same order as you placed them in the pan, and cook for 3 or 4 more minutes.
- When done, move the chicken breasts to a plate and keep them warm in the oven. Turn heat to high, add the chicken stock, red wine, mustard mixture to the pan and boil. Be sure and stir it well, all the time scraping up the bits of chicken, flour mix, etc. from the bottom of the pan. Tilt the pan to one side, and mix in the remaining Tablespoon of butter. Spoon the sauce over the chicken breats and serve immediately.
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Reviews
-
Very simple and quick to make. I added some flour diluded in half a cup of chicken stock to thicken the sauce and made double sauce recipe. I opened up my chicken breasts to cook faster. Next time I would add perled onions or mushrooms to the sauce (saut? before). I will definitely make this recipe again for my family and next time I host.
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RECIPE SUBMITTED BY
I’m not German, but I love their food!
Currently I am in the military, the US Air Force, and stationed in Germany. My love of food started early while cooking with my mother and since I am on my own now I love to discover the world with food. I constantly change what I am cooking in my own house and have a few favorite recipes. Usually I explore and try out different foods and cooking methods.
I have yet to become a major food-head, but I’m getting there slowly but surely. I love the I can take my time with my cooking, I don’t have to cook for anyone but myself so there is no pressure for time and taste. Which makes my exploration much easier!