Friday, August 28, 2009

Chicken in Provencal Garlic Sauce

Whenever I see recipes for pan-sauteed chicken, I'm always amazed at the fact that they seem to miss one essential step: no one pounds their chicken.

For me, that's the first step to any successful sauteed chicken dish. You don't pound it as flat as you would for a scallopine, but if you pound it to a uniform thickness, you end up with a much better result.

Also featured in this recipe is freshly-grown garlic! We bought 4 started sets this spring and ended up with 3 small-ish bulbs. I was a bit afraid as to how they turned out but the one I peeled ended up wonderful - fragrant and spicy.

Chicken in Provencal Garlic Sauce

3 boneless skinless chicken breasts, pounded to 1/2" thickness
Sel de Provence and freshly ground black pepper
1 medium onion, chopped
3 cloves garlic, sliced
1 cup chicken broth
1/4 cup white wine
herbes de provence

Heat a large pan over medium heat. Add oil and heat thru. Season chicken breasts lightly with salt and pepper. Add chicken to pan and sautee 5 minutes, turning halfway thru, until done. Remove from pan and keep warm.

If necessary, add a bit more olive oil to pan. Add onion and garlic and sautee 3 minutes or until translucent. Add chicken broth to pan and stir, scraping browned bits from the bottom of the pan. Add in wine and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until reduced. Add chicken to pan and simmer in the sauce for another 3 minutes.

Serve chicken and sauce over rice.


Joelen said...

This looks delicious and I'll have to try to find that salt next time I'm at the spice shop!

moreace said...

I agree - even thickness is key! I like to butterfly the chicken sometimes - mostly cause my neighbors would shoot me with all that pounding! Thanks for the post - I'm looking for ways to use up my herbs de provence!