Everything about food, from matching food and wine to recipes, techniques and trends.
User avatar
User

David M. Bueker

Rank

Riesling Guru

Posts

22420

Joined

Thu Mar 23, 2006 12:52 pm

Location

Connecticut

Your favorite pan sauces for sauteed chicken cutlets?

by David M. Bueker » Fri Jan 04, 2013 6:11 pm

Lemon and thyme (we don't do tarragon) is a favorite of ours. Always looking for something else. Laura is no fan of mushrooms.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
User avatar
User

Howie Hart

Rank

The Hart of Buffalo

Posts

5953

Joined

Thu Mar 23, 2006 5:13 pm

Location

Niagara Falls, NY

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Howie Hart » Fri Jan 04, 2013 6:15 pm

What is a chicken cutlet? I make Chicken Scalopine, using boneless chicken breasts, but it does call for mushrooms.
Chicken Scalopine

4-8 tablespoons butter, divided (butter is important – do not substitute margarine)
12 oz sliced fresh mushrooms
6-8 boneless, skinless chicken breasts, pounded flat to about 1/2 inch
2-3 bunches of thin sliced green onions
1 cup chicken stock (home made, prepared or reconstituted stock is much better than bouillon cubes)
1/2 bottle dry white wine
1 cup heavy or whipping cream
Salt & pepper to taste

1. Melt 2 tablespoons of butter in large non-stick frypan. Sauté mushrooms until tender and any liquid has evaporated for pan; set aside.
2. Turn up heat on burner and melt 2 more tablespoons butter in same frypan. Depending on the heat of the burner, a bit of olive oil can be added to prevent the butter from burning (a hotter frying pan helps with the browning). Cook chicken breasts on both sides until golden brown (this browning is important, as it adds to the color and flavor of the sauce); remove from pan; set aside. Repeat this as necessary, depending on the size of the pan and number of chicken breasts.
3. Add sliced green onions to pan and sauté until tender.
4. Add wine to pan, bring to boil, stirring to de-glaze the pan and dissolve the golden brown crusties that formed when cooking the chicken.
5. Add chicken stock and stir-cook until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature.

Serve over pasta (angel hair, spaghetti or linguini).
Accompany with the same or similar wine used to cook with (un-oaked Chardonnay works great with this).
Makes 6 to 8 servings.

NOTE: For reduced fat version, use non-fat cooking spray to cook the onions and chicken, but use 1 Tbsp. butter for the mushrooms. Also substitute 1 can cream of mushroom soup for whipping cream.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
no avatar
User

Jeff Grossman/NYC

Rank

That 'pumpkin' guy

Posts

2886

Joined

Sat Mar 25, 2006 8:56 am

Location

NYC

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Jeff Grossman/NYC » Fri Jan 04, 2013 8:05 pm

A handful of chopped shallots in butter, then a little cream and a little raspberry vinegar.
no avatar
User

Carl Eppig

Rank

Our Maine man

Posts

4043

Joined

Tue Jun 13, 2006 2:38 pm

Location

Middleton, NH, USA

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Carl Eppig » Fri Jan 04, 2013 9:06 pm

There are dozens of great ones in Mastering the Art of French Cooking Vol I.
no avatar
User

Karen/NoCA

Rank

Hunter/Gatherer

Posts

5264

Joined

Thu Mar 23, 2006 9:55 pm

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Karen/NoCA » Fri Jan 04, 2013 9:30 pm

Chicken Piccata is a favorite....I find those boneless, skinless chicken things blah...so anything with bold flavors is nice. They have their place in cooking and I know this, but still blah! Oh, and Chicken Parmesan is nice served with pasta.
User avatar
User

David M. Bueker

Rank

Riesling Guru

Posts

22420

Joined

Thu Mar 23, 2006 12:52 pm

Location

Connecticut

Re: Your favorite pan sauces for sauteed chicken cutlets?

by David M. Bueker » Sat Jan 05, 2013 6:54 pm

Howie,

I take a boneless, skinless breast and cut it in half thickness. A little pounding to even out thickness and voila.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
User avatar
User

Robin Garr

Rank

Forum Janitor

Posts

17397

Joined

Fri Feb 17, 2006 2:44 pm

Location

Louisville, KY

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Robin Garr » Sat Jan 05, 2013 7:26 pm

Go with the flavors of a Kentucky Hot Brown (named for Louisville's Brown Hotel)? The original is a knife-and-fork sandwich of turkey or chicken on toast points covered with Mornay sauce and garnished with bacon ... you could just drop the toast.
User avatar
User

Peter May

Rank

Pinotage Advocate

Posts

2174

Joined

Mon Mar 20, 2006 12:24 pm

Location

Snorbens, England

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Peter May » Tue Jan 08, 2013 1:43 pm

Karen/NoCA wrote:Chicken Piccata is a favorite.... .



Thanks for that suggestion. I looked up recipes online, bought the ingredients and will be making it on Thursday.

Some recipes have chicken broth or stock in the sauce, some have white wine instead - I was intending going with wine.

What is your recipe?
User avatar
User

Mark Lipton

Rank

Oenochemist

Posts

4348

Joined

Wed Mar 22, 2006 2:18 pm

Location

Indiana

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Mark Lipton » Tue Jan 08, 2013 2:31 pm

Can mole rojo be considered a pan sauce? :mrgreen:

Mark Lipton
no avatar
User

Christina Georgina

Rank

Wisconsin Wondercook

Posts

1032

Joined

Wed Mar 22, 2006 4:37 pm

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Christina Georgina » Wed Jan 09, 2013 9:29 pm

Can't beat a squeeze of Meyer lemon for a quickie. Love to deglaze with a sweet vermouth or Marsala, almost as quick.
Mamma Mia !
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

26692

Joined

Tue Mar 21, 2006 3:45 pm

Location

The Pacific Northest Westest

Re: Your favorite pan sauces for sauteed chicken cutlets?

by Jenise » Fri Jan 11, 2013 3:18 pm

Karen/NoCA wrote: Oh, and Chicken Parmesan is nice served with pasta.


Suddenly, this is the dish I must have. Fried breaded meat, red sauce, pasta. Need. It. Bad.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
User avatar
User

David M. Bueker

Rank

Riesling Guru

Posts

22420

Joined

Thu Mar 23, 2006 12:52 pm

Location

Connecticut

Re: Your favorite pan sauces for sauteed chicken cutlets?

by David M. Bueker » Fri Jan 11, 2013 5:06 pm

Jenise wrote:Fried breaded meat


You had me right there... :twisted:
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.

Who is online

Users browsing this forum: Bing [Bot] and 4 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign