Thursday, March 5, 2015

Chicken Breasts in a French Sauce

This is a simple, rich dish that's quick and easy to prepare.  I like to serve it with roasted potatoes and a side of asparagus.  Not only is it tasty, but it's pretty to look at.  I think  that presentation influences the way the taste of the dish is perceived.  Don't you agree?

Now, this time I've made this with chicken breasts, but I've also prepared this dish with boneless chicken thighs.  In both cases, I've left the skin on, but I suppose you could uses skinless chicken pieces.

Chicken in a French Pan Sauce
1 tablespoon Joe and Son's Herbs de Provence Olive Oil
4 chicken breast halves, skin on
1/4 cup Joe and Son's Violet Balsamic Vinegar
2 teaspoons Dijon mustard
1 small onion, sliced thin
2 cloves of garlic, thinly sliced
1/4 cup chives
12 ounces of sliced mushrooms
1/4 cup of heavy cream
1/4 cup chicken broth
1/2 teaspoon flour
 salt and pepper to taste
Parsley for garnish, if desired
Preheat the oven to 350 degrees
Heat a sauté pan over medium heat and add the Herbs de Provence Olive Oil.
Salt and pepper the chicken breasts and sauté, skin side down, for about 5 minutes or until golden.  Remove the chicken and place in a roasting pan.
Add the onions, garlic and chives to the same  sauté pan, cook for about 5-6 minutes over low heat and spoon them over the chicken pieces. 
 Now sauté the mushrooms until they release their juices and it has evaporated.  Spoon them over the chicken pieces.
Bake, uncovered, at 350 degrees for about 30 minutes or until done.
Using the original sauté pan, add the Violet Balsamic Vinegar.  Over low heat, stir and scrape to loosen the browned bits.  Cook for about 3-4 minutes until the vinegar has become thicker and is coating the spoon.
 Stir in the mustard. Add the chicken broth and stir. Combine the flour and cream and stir until smooth.  Add the creamed mixture to the pan; cook for another 2-3 minutes and serve over the cooked chicken.
Garnish with parsley, if desired.

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