Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup finely chopped shallots
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Meat thermometer
Step-by-step instructions:
a. Preheat oven to 375°F.
b. Season chicken breasts with salt and pepper.
c. Heat olive oil in an oven-safe skillet over medium-high heat.
d. Add chicken breasts to the skillet and cook for 3-4 minutes on each side until browned.
e. Transfer the skillet to the oven and bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F.
f. Remove the skillet from the oven and transfer the chicken breasts to a plate to rest.
g. Place the skillet back on the stove over medium heat.
h. Add white wine and chicken broth to the skillet and bring to a boil.
i. Add shallots to the skillet and cook for 2-3 minutes until softened.
j. Remove the skillet from the heat and stir in butter until melted.
k. Stir in parsley.
l. Spoon the sauce over the chicken breasts and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
5. Temperature:
- Oven temperature: 375°F
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 13g
- Carbohydrates: 2g
- Protein: 31g
Substitutions for ingredients:
- Dry white wine can be substituted with chicken broth or apple juice.
- Shallots can be substituted with onions or garlic.
Variations:
- Add sliced mushrooms to the sauce for a richer flavor.
- Substitute chicken breasts with pork chops or veal chops.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
- Use a good quality white wine for the sauce.
Storage instructions:
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken and sauce in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of rice or mashed potatoes.
- Garnish with fresh parsley or lemon wedges.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Roasted vegetables
- Steamed asparagus
- Caesar salad
Suggested side dishes:
- Rice pilaf
- Mashed potatoes
- Roasted potatoes
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few minutes to reduce and thicken it.
- If the chicken is not cooked through, return it to the oven for a few more minutes.
Food safety advice:
- Always use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
- Bercy sauce is a classic French sauce made with white wine and shallots. It is named after the Bercy district in Paris, which was known for its wine market.
Flavor profiles:
- Savory
- Tangy
- Buttery
Serving suggestions:
- Serve with a glass of white wine or sparkling water.
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Region: French