Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 1/2 cup dry red wine
- 1/2 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. Heat the olive oil and butter in a large skillet over medium-high heat.
3. Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set aside.
5. Add the shallot to the skillet and cook for 2-3 minutes, or until softened.
6. Add the red wine to the skillet and bring to a boil, scraping up any browned bits from the bottom of the skillet.
7. Add the chicken broth, tomato paste, Dijon mustard, and Worcestershire sauce to the skillet and stir to combine.
8. Reduce the heat to low and simmer the sauce for 5-7 minutes, or until it has thickened slightly.
9. Stir in the heavy cream and parsley and cook for an additional 2-3 minutes.
10. Return the chicken to the skillet and spoon the sauce over the top.
11. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Internal temperature of chicken should reach 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 7g
- Protein: 29g
Substitutions for ingredients:
- Dry white wine can be substituted for the dry red wine.
- Chicken stock can be substituted for the chicken broth.
- Sour cream can be substituted for the heavy cream.
Variations:
- Add sliced mushrooms to the sauce for extra flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Serve the chicken and sauce over pasta or rice.
Tips and tricks:
- Make sure to season the chicken well with salt and pepper before cooking.
- Use a meat thermometer to ensure that the chicken is cooked to the correct temperature.
- If the sauce is too thick, add a little more chicken broth to thin it out.
Storage instructions:
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of mashed potatoes or roasted vegetables.
- Garnish with additional chopped parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side salad and crusty bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the chicken is not cooked through, continue cooking it until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Sauce Rouennaise is a classic French sauce made with red wine, shallots, and butter.
Flavor profiles:
- Savory, tangy, and slightly sweet
Serving suggestions:
- Serve hot as a main dish.
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Region: French