Sautéed Chicken Breasts With Country Ham And Sage Sauce Recipes

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

SAUTéED CHICKEN BREASTS WITH COUNTRY HAM AND SAGE SAUCE

Steps:

• Make the sauce:
• In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
• To assemble:
• Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.

SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE

Steps:

• Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
• Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
• Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
• When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.

SAUTEED CHICKEN BREAST WITH HAM & CHEESE

Steps:

• Cut chicken breast halves in half.
• Heat oil& margarine in a skillet until hot.
• Combine the flour& pepper and coat the chicken.
• Cook chicken until brown, about 4 minutes on each side.
• Arrange in ungreased baking dish.
• Top with ham slices and sprinkle with mushrooms and cheese Pour reserved mushroom liquid into skillet.
• Cook over medium heat, about 30 seconds, stirring occasionally.
• Stir in wine and cook 30 seconds more.
• Pour over cheese.
• Cook uncovered in a 400 degree oven until cheese is melted, about 8 minutes.

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.