Ingredients Jump to Instructions ↓

  1. 4 boneless chicken breasts (pounded thin)

  2. 1/4 teaspoon salt

  3. 1 big pinch pepper

  4. 1 cup flour (spread on 8-inch plate)

  5. 6 tablespoons clarified butter

  6. 1 tablespoon minced shallot

  7. 1/4 cup port wine

  8. 2/3 cup beef stock or 2/3 cup bouillon

  9. 2 tablespoons minced parsley

Instructions Jump to Ingredients ↑

  1. Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.

  2. Pour clarified butter into skillet to a depth of about 1/16". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow.

  3. Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan.

  4. For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley. ?


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