Chicken Sauté Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Main Dishes · Meat Dishes

Chicken Sauté

From Dorothy McNett's Recipe Book at Sauté means a gentle cooking on top of the stove, using less fat than frying. Often one browns the food first, tossing to seal all sides, and then continues with a gentle sauté, covered or uncovered.

3-4 chicken or turkey cutlets
2 tablespoons butter
1/2 pound small carrots, trimmed and scraped
1/2 pound fresh mushrooms, the smaller the better
1 shallot, finely minced
2 tablespoons flour
1/2 cup dry white wine
1 cup good quality chicken or vegetable broth
1 bay leaf
3 sprigs fresh thyme, or 1/2 teaspoon dried
2 tablespoons good quality mustard, such as Dijon

Sprinkle the chicken on all sides with salt and pepper. Heat the butter in a heavy skillet and add the chicken. Cook until golden brown, about 5 minutes per side. Pour off any excess fat from the skillet and scatter the carrots, mushrooms, and shallots between the chicken pieces. Continue cooking for about 5 minutes. Sprinkle with flour, stirring the pieces to distribute the flour evenly. Add the wine, broth, bay leaf, and thyme. Cover and cook for 20 minutes. Turn off the heat. Add the mustard and stir in into the sauce. Do not boil further. Serve immediately.

Recipe created 1996-04-01.

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