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4 ways of chicken sautes sauces

by Joan

Chicken
Ingredients
  • •BASIC CHICKEN
  • •4 (1-1 1/4 lbs boneless skinless chicken, season
  • • breasts
  • •1 1/2 tsp olive or canola oil
  • • PROVENCAL CHICKEN
  • •1 1/2 tsp oil, to skillet
  • •3 minced garlic cloves
  • •1 finely chopped small onion
  • •1/2 tsp anchovy paste
  • •1/2 cup chicken broth
  • •1/4 cup dry white wine
  • •1 14 1/2 oz ca whole tomatoes, drained, chopped
  • •1/4 cup chopped basil
  • •2 tablespoons chopped black olives
  • • TARRAGON CHICKEN
  • •1 1/2 tsp oil, to skillet
  • •1/4 cup finely chopped shallots, cook until soft, 2-3 minutes
  • •1/2 cup chicken broth, add, simmer together
  • •1/2 cup dry white wine, til reduced by 1/2
  • • return chicken, simmer on low til done, remove to plate
  • •1 tablespoon Dijon mustard, add to sauce
  • •1 tablespoon fat reduced sour cream, add to sauce
  • •1 tablespoon chopped tarragon, add to sauce
  • • salt and pepper
  • • CURRIED PEAR CHICKEN
  • •1 1/2 tsp oil, to skillet
  • •2 pears, peel, thickly sliced, add to skillet and
  • •1/4 cup finely chopped shallots, cook until
  • •1 tsp curry powder, softened
  • •1/2 cup dry white wine, add to pears mixture
  • •1/2 cup chicken broth, simmer @ 3 minutes, til slightly thicker
  • • return chicken simmer about 4 minutes
  • •2 tablespoons unsweetened coconut milk, add to sauce
  • •1 tablespoon chopped cilantro and mint, stir into sauce
  • • salt and pepper
  • • LEEK AND NUSHROOM SAUCE
  • •1 1/2 tsp oil, to skillet
  • •1/2 cup sliced leeks, cook, stirring
  • •1 tablespoon chopped fresh thyme, for 2 minutes
  • •
  • •2 cups sliced mushrooms, add cook 5 minutes
  • •1/4 cup brandy, add cook 2 minutes
  • • transfer mixture to bowl
  • •1 cup chicken broth, add to skillet, cook
  • •2 tsp flour, to slightly thicken
  • • return mushrooms, chicken, simmer @ 4 min.
  • •1 tablespoon chopped parsley, add to sauce
  • • salt, pepper, lemon juice to taste
  • • SCALLION & GINGER SPICED CHICKEN
  • •1 1/2 tsp oil, in skillet
  • •1/4 cup minced scallion, white parts, add to skillet, cook
  • •3 minced garlic cloves, cook stirring
  • •1 tablespoon minced gingeroot, for 1 minute
Steps
  1. 1.CHICKEN: Season chicken with salt and pepper. Heat oil and brown chicken. transfer to plate and tendt with foil. Make sauce; return chicken and juices to pan and simmer gently until cooked through, about 4 minutes. PROVENCAL CHICKEN: Add oil to skillet; add garlic, onion, anchovy paste and cook, stirring, for 1 minute. Add chicken broth, wine, tomatoes; cook until slightly thickened, 4 to 6 minutes. Return chicken. Simmer until cooked through, about 4 minutes. Transfer chicken to wrmed platter. Stir basil and olives into sauce; season with salt and pepper and spoon over chicken.
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