This worked really well for me. I didn't pound out the chicken. I just sauteed it, removed it, & let it rest while I finished the sauce. After the shallots were cooked, I added the wine being sure to incorporate the carmelized juices from the bottom of the pan. With the heat up, I reduced the wine by about a quarter before adding the stock which I also reduced slightly. I added only as much butter as was needed to produce a medium thin sauce. I sliced the chicken before saucing & served with grilled radicchio.
Oh, almost forgot:o) Doubled the sauce! Really impressive. Thanks for posting:o)
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This worked really well for me. I didn't pound out the chicken. I just sauteed it, removed it,...