I feel like posting the recipe again. We are having friends over and they insist that I cook it for them. Here goes:
Chicken breast. Or Tenderloins. Slice breast in half so they are thinner if you wish. Personal choice.
Lay down some Olive Oil and a TBSP or two of butter in a pan and get it warming up.
In a dish, mix up some Flour, Red Pepper Flakes, Paprika, Onion Salt, Garlic Powder and any other spices you want. Stir it up.
Dredge the chicken in the flour mix and fry in the pan.
When chicken is golden, pull from pan and set aside.
In the pan, add more Olive Oil/butter and dice up some Shallots (Onion will work, but Shallots somehow taste better IMO) and get them sautee'ing. You *could* add a bit of flour after the shallots are "done", but just enough to help the sauce thicken. It's fine without.
Pour in a cup (OR MORE!) of wine. Traditionally a Brut Champagne was used, but my family likes it better with a sweet wine, sparkling or not.
Simmer that until it's reduced. Then add a cup or more of Heavy Cream. Mushrooms are optional, but we don't add them.
Return the Chicken to the pan and cook some more, until the chicken is fully done and the sauce is thickened.
My family expects Risotto with this, so melt some Olive Oil/Butter in a pan and sweat some Onions/Shallots, then add the risotto and cook stirring often, until the risotto is toasted. Then add chicken stock a little at a time, simmering the risotto until it's firmness is what you want. Stir often! This is what gives risotto a creamy texture!
When the risotto is "done" add peas and parmesan cheese and stir it up. We use frozen peas as they hold up better than canned. Salt/pepper to taste.
Great with steamed or grilled veggies!
Chicken breast. Or Tenderloins. Slice breast in half so they are thinner if you wish. Personal choice.
Lay down some Olive Oil and a TBSP or two of butter in a pan and get it warming up.
In a dish, mix up some Flour, Red Pepper Flakes, Paprika, Onion Salt, Garlic Powder and any other spices you want. Stir it up.
Dredge the chicken in the flour mix and fry in the pan.
When chicken is golden, pull from pan and set aside.
In the pan, add more Olive Oil/butter and dice up some Shallots (Onion will work, but Shallots somehow taste better IMO) and get them sautee'ing. You *could* add a bit of flour after the shallots are "done", but just enough to help the sauce thicken. It's fine without.
Pour in a cup (OR MORE!) of wine. Traditionally a Brut Champagne was used, but my family likes it better with a sweet wine, sparkling or not.
Simmer that until it's reduced. Then add a cup or more of Heavy Cream. Mushrooms are optional, but we don't add them.
Return the Chicken to the pan and cook some more, until the chicken is fully done and the sauce is thickened.
My family expects Risotto with this, so melt some Olive Oil/Butter in a pan and sweat some Onions/Shallots, then add the risotto and cook stirring often, until the risotto is toasted. Then add chicken stock a little at a time, simmering the risotto until it's firmness is what you want. Stir often! This is what gives risotto a creamy texture!
When the risotto is "done" add peas and parmesan cheese and stir it up. We use frozen peas as they hold up better than canned. Salt/pepper to taste.
Great with steamed or grilled veggies!
