Classic Chicken Simmered in Wine

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Classic chicken, when simmered in wine, is a dish that needs to be tasted to be believed. Make classic chicken simmered in wine with help from a professionally-trained chef and culinary instructor in this free video clip.

Part of the Video Series: Classic Recipes
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My name is Chef Egg with Cooking With Egg TV out of Baltimore, Maryland, and I'm going to teach you guys at home how to make classic chicken simmered in a white wine sauce. Now, for this recipe, we're going to use some beautiful chicken breasts that have been sliced nice and thin. This is about eight ounce breast. We're going to season it with a teaspoon of salt, a teaspoon of pepper, we've got some herbs de provence over here, just a pinch. Now, herbs de provence is from France. There's rosemary, sage, there's even lavender flowers in here; so, it's really cool, really elegant, it doesn't cost a lot of money. So, after that, we are going to dip it in a little bit of flour, saute it in some butter; we've got a cup of flour over here and two tablespoons of butter. And then, as that browns, we're going to add a tablespoon of shallot, a tablespoon of capers, saute that around a little bit and we're going to splash in about a third of a cup of white wine, reduce that and then we're going to add some fresh chopped tomatoes, a little butter and top everything with some fresh chopped tarragon. So, now it's time to season our chicken; a little bit of Kosher salt, the herbs de provence. Looking nice, add some fresh crack pepper, really lightly. Flip that over and do the same thing on the other side. Alright. So, now what we're going to do is throw in some butter in our pan, about two tablespoons. Alright. The butter looks awesome; take our chicken breast and lightly cover them in flour. So, we got our butter in there looking beautiful, seasoned chicken breast, throw that in our pan and now we're going to brown these over medium heat on both sides. Now, our chicken's browning up really nice, let's flip it over, and now, oh that's perfect, absolutely. We're getting a nice brown on there, it's going to give us a great color, great flavor to our sauce. We're even getting some, some bits of fond stuck to the bottom of the pan. When we de-glaze that fond with the white wine, it's going to be absolutely fantastic. So, we're going to brown this for another three minutes on the other side. So, when the chicken's almost cooked through, we're going to add some shallots to the pan and start to create our pan sauce. So, let those shallots brown in there a little bit; looks really really nice. We're going to add some of our capers to the pan as well and let those cook. Saute those shallots, bring some sweetness out of them. Alright. So, the shallots have cooked down, we're going to de-glaze this pan with some white wine. I got a little Pinot Grigio, nothing expensive, but definitely something I would sip on. So, very carefully, add your wine to the pan, let that de-glaze and we're going to cook this down until it's a thick rich consistency. It should take about five minutes. In that process, we're going to finish cooking the chicken, simmer it up. So, as you can see, the wine is reduced, it's a nice thick syrup consistency. Now, what we're going to do now is add a little bit of butter and just stir that in to create our wine sauce. If the pan's too hot, the butter will actually separate and get all greasy on you. So, you want a nice low heat for this. And that looks fantastic. Stir that in and we can also put in some our tomatoes. Beautiful sauce, we're going to lightly cook those tomatoes, finish it off with a little bit of tarragon. You don't want to overcook the herbs, that's why we add them last. Mix that around. Alright, let's take our chicken, beautiful seared chicken breast simmering in that white wine sauce, just like that, looks fantastic. And we're going to pour this sauce right on top and that looks beautiful. Now, we're going to top this off with a little bit of our fresh herbs and you got a classic dish right there that didn't cost you a lot of money. I'm Chef Egg, and that's how you make classic chicken simmered in a white wine sauce.

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