Wednesday, May 27, 2009

seared chicken in a sage gravy

  • boneless skinless chicken breasts
  • fresh parsley, chopped fine
  • dried sage
  • gravy master
  • wundra flour
  • good quality chicken stock
  • dry white wine

Beat the hell out of the chicken with a meat tenderizer, season with a little coarse salt and fresh pepper. Preheat oven to 250 degrees. In a skillet over a medium high flame heat up a swirl or two of olive oil and brown chicken, cooking each side about 3 minutes or until seared. Transfer chicken to a pan in the oven and cover with tin foil. Once all the chicken is cooked, turn heat on pan up to high and add about 1 cup of wine for every 4 breasts that you cooked. Stir constantly with a wooden spoon making sure to scrape any bits of chicken funk from the bottom of the pan (those that have high opinions of their cooking abilities call this "deglazing"). Once reduced (about 5+ minutes), add about a cup of chicken stock and continue the process until that is relatively reduced, add herbs and turn heat off. Add a dash or two of the master, and whisk in wundra (using a silicone whisk- get one if you don't have one) until desired thickness is reached. Season to taste with salt and pepper, pour generously over chicken and serve.

The dish: I've extolled the virtues of using gravy master before; I wouldn't even think of trying to make a gravy without it. This chicken was the main course of our parental dinner and everyone seemed to like it. My sister and her husband stopped by for a pre-dinner visit (I offered for them to stay) with our niece and nephew so we had a full house as this dish came together. The kids were great and nobody seemed to mind that I was pulverizing raw meat in the next room. Thank goodness that all the parents read this blog, otherwise they might not find it so amusing that they had to refrain from eating the hot food in front of them while their son (in-law) leaned in to snap photos. They all learned something that Kim has known for a while; while most of the food you see on these pages tastes pretty good, it's never scalding hot by the time you get to eat it.

1 comment:

  1. Computer Whizzzzzz says: What an art!! Beautiful presentation, scrumptious flavors, elegant sauce, and all with a "comfort food" air about it. This chicken dish is incredible! Great for entertaining!